2 or 3 pork tenderloins (each 1/2 to 3/4lb; 1 1/2lb total)
1 tablespoon olive oil
1 cup full-bodied port
1/2 cup chicken broth
1/2 cup whipping (heavy) cream
1/4 pound Stilton cheese, crumbled
2 fresh jalapeno chilies, halved lengthwise, stemmed, veins removed, then slivered.
Preheat oven to 400 degrees
Use a small sharp knife and trim the surface fat and silvery membrane from the pork. Place the oil in a a 12" pan and brown each tenderloin on both sides over medium-high heat. Transfer the the tenderloins to a roasting pan. Bake until a meat thermometer reads 160degrees, about 15 - 20 minutes.
Discard any accumulated fat from the frying pan and deglaze with the port and broth. Allow the liquid to reduce to 3/4 cup, about 3 minutes. Stir in the cream and boil until large bubbles appear then add the cheese and chilies and cook until the cheese melts.
Slice the pork across the grain, fan equal portions onto 4 plates and spoon the sauce atop the meat.
Posted: 9/13/2009 12:30:07 PM