Pork Tenderloins With Stilton & Port
|Salad oil||1 Tablespoon|
|Pork tenderloins||1 1⁄2 Pound, trimmed (3 In Number)|
|Port||1 Cup (16 tbs)|
|Regular strength chicken broth||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Stilton cheese||4 Ounce, crumbled|
|Fresh jalapeno||2 Small, stemmed, seeded, and diced|
Heat oil in a wide frying pan over medium-high heat.
Add pork and cook, turning as needed, until browned on all sides about 4 minutes.
Transfer meat to a baking pan and bake in a 400° oven until a meat thermometer inserted in thickest part registers 160°F about 15 minutes.
Meanwhile, discard drippings from frying pan and add port and broth.
Boil over high heat until reduced to about 3/4 cup about 3 minutes.
Stir in cream and continue to boil, stirring, until large, shiny bubbles form about 5 more minutes.
Add cheese and stir until melted; stir in chiles, if desired.
Remove from heat.