Pork Tenderloin With Stilton & Port – a delicious recipe with salad oil, pork tenderloin, tawny port, chicken broth, whipping cream, cheese. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat a 3 or 5-quart saute pan over medium-high heat until rim of pan is hot. Add oil and wait another minute. Add pork and cook, turning as needed, until browned on all sides (about 4 minutes).
2
Transfer meat to a 9 x 13 inch baking pan and bake in a 400 F oven until a meat thermometer inserted in thickest part of tenderloin registers 160 (about 15 minutes).
3
Meanwhile, discard fat from saute pan and add port and broth. Bring to a boil over high heat; then boil, uncovered, until reduce to about 3/4 cup (about 3 minutes). Stir in cream and continue to boil, stirring, until sauce is covered with large, shiny bubbles (about 5 more minutes). Add cheese and stir until melted; stir in chiles. Remove from heat.
4
To serve, thinly slice meat across the grain. Fan out slices on individual plates and spoon sauce over them.
428
kcal
Calories
32
g
Fat
3
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tablespoon salad oil, 2 -3 pork tenderloin (about 1 1/2 lbs), 1 cup tawny port, 1/2 cup chicken broth, and more.
Yes, Pork Tenderloin With Stilton & Port falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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