Pork Tenderloins with Stilton, Port and Jalapenos

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Pork Tenderloins with Stilton, Port and Jalapenos Ingredients

3 Pork Tenderloins -- each 1/2	1/2 c Whipping Cream
To 3/4 lb;	1/4 lb Stilton Cheese -- crumbled
Total 1 1/2 pounds	2 Fresh Jalapeno Chilies --
1 tb Canola Oil	Halved lengthwise,
1 c Port Wine	Stemmed, seeded and
1/2 c Regular Strength Chicken	Slivered
Broth

Instructions for Pork Tenderloins with Stilton, Port and Jalapenos

With a small sharp knife, trim surface fat and silvery membrane from pork. In a 10- to 12-inch frying pan over medium-high heat, brown pork in oil, turning to cook evenly. Transfer meat to a 9- or 10-inch square pan. Bake in a 400 degree oven until meat thermometer inserted in thickest part registers 160 degrees, about 15 minutes. Meanwhile, discard fat in frying pan and add port and broth. Boil over high heat until reduced to 3/4 cup, about 3 minutes. Stir in cream and continue to boil until sauce forms large shiny bubbles, about 5 minutes more. Add cheese and chilies; stir until cheese melts. Remove from heat. Slice meat across the grain; fan equal portions on each of 4 dinner plates. Spoon sauce over meat. Recipe By : Sunset Annual 1988 - Page 21 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: JalapenoCuisine: Uncategorized

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