This elegant yet approachable dish features tender pork medallions seared to perfection and smothered in a luxurious sauce. The sauce combines the bold, tangy notes of crumbled Stilton cheese with the deep sweetness of port wine, balanced by the fresh heat of sliced jalape&# 195;±os. ItâÂÂs a sophisticated dinner option that comes together quickly, making it perfect for date nights or special weeknight meals. The contrast between the mild pork and the robust, creamy sauce creates a memorable flavor profile that pairs beautifully with mashed potatoes or crusty bread to soak up every drop.
Pork Tenderloins With Stilton, Port & Jalap
Description
This elegant yet approachable dish features tender pork medallions seared to perfection and smothered in a luxurious sauce. The sauce combines the bold, tangy notes of crumbled Stilton cheese with the deep sweetness of port wine, balanced by the fresh heat of sliced jalape&# 195;±os. ItâÂÂs a sophisticated dinner option that comes together quickly, making it perfect for date nights or special weeknight meals. The contrast between the mild pork and the robust, creamy sauce creates a memorable flavor profile that pairs beautifully with mashed potatoes or crusty bread to soak up every drop.Ingredients
Directions
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Trim surface fat and silvery membrane from the pork tenderloins.
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Slice the pork across the grain into medallions or keep whole, ensuring equal portions for 4 servings.
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Heat canola oil in a large skillet over medium-high heat.
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Season pork with salt and pepper, then sear until golden brown on all sides and cooked through. Remove pork from skillet and keep warm.
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In the same skillet, add the slivered jalapenos and sauté for 1-2 minutes until softened.
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Pour in the port wine and chicken broth, scraping up any browned bits from the bottom of the pan.
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Simmer the liquid until reduced by half.
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Stir in the whipping cream and crumbled Stilton cheese.
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Cook gently, stirring constantly, until the cheese is melted and the sauce is smooth and thickened.
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Slice the cooked pork if not already sliced and arrange on plates.
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Spoon the Stilton-port sauce over the pork and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 111.8kcal
- % Daily Value *
- Total Fat 2.3g4%
- Saturated Fat 0.8g4%
- Cholesterol 55.5mg19%
- Sodium 42.8mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 19.5g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftover sauce and pork separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream if the sauce thickens too much.
If you prefer less heat, remove the white membranes inside the jalapenos completely, as they contain most of the capsaicin. For extra heat, leave some seeds in.
You can substitute blue cheese for Stilton if preferred, or use a dry sherry instead of port wine for a slightly different flavor profile.
Ensure the pork is cooked to an internal temperature of 145ðF (63ðC) for safety and juiciness. Let it rest for 5 minutes before slicing.
