 |
|
Pork Tenderloin With Stilton, Port, and Jalapenos
This is a classic pairing of
English Stilton cheese and Port wine. Our version is enhanced with fresh jalapeno
peppers and served with pork tenderloin for an elegant presentation. The sauce would
be equally impressive on a roasted beef tenderloin or a filet mignon steak. Recipe by
Michael Roberts, Los Angeles, California.Serves 4
I N G R E D I E N T S
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.
I
N S T R U C T I O N S
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.
|
|
|
Stilton Cheese
Historically referred to as "The King of Cheeses" Stilton is a blue-mould
cheese with a rich and mellow flavor and a piquant aftertaste. It has
narrow, blue-green veins and a wrinkled rind which is not edible. Stilton is
milder than Roquefort or Gorgonzola, and is equally excellent for crumbling
over salads or as a dessert cheese, served with a Port Wine. There are two
types of Stilton: Blue and White Stilton
Jalapeno
[hah-lah-PEH-nyoh] are thick, leathery dark green or red chiles that
contains quite a bit of heat. The Jalapeno is one of the most commonly grown
chiles in Mexico and probably the most common chile pepper in the U.S. When
the jalapeno is smoked and dried it is called a "chipotle". The name
"jalapeno" is derived from "Jalapa" the capitol of Veracruz, Mexico. The
chiles average 2" to 2 1/2" in length and about 1" in diameter. The use of
this chile dates back to the Aztecs who were the first known to smoke the
chiles. Jalapenos are so thick and fleshy that they can't be dried to
preserve them because they'll rot before they will dry. |
