Pork Tenderloin With Stilton & Port

• 1 tablespoon salad oil
• 2 -3 pork tenderloin (about 1 1/2 lbs)
• 1 cup tawny port
• 1/2 cup chicken broth
• 1/2 cup whipping cream
• 4 ounces Stilton cheese, crumbled
• 1 jalapeno pepper, seeded and diced

1. Preheat a 3 or 5-quart saute pan over medium-high heat until rim of pan is hot. Add oil and wait another minute. Add pork and cook, turning as needed, until browned on all sides (about 4 minutes).
2. Transfer meat to a 9 x 13 inch baking pan and bake in a 400 F oven until a meat thermometer inserted in thickest part of tenderloin registers 160 (about 15 minutes).
3. Meanwhile, discard fat from saute pan and add port and broth. Bring to a boil over high heat; then boil, uncovered, until reduce to about 3/4 cup (about 3 minutes). Stir in cream and continue to boil, stirring, until sauce is covered with large, shiny bubbles (about 5 more minutes). Add cheese and stir until melted; stir in chiles. Remove from heat.
4. To serve, thinly slice meat across the grain. Fan out slices on individual plates and spoon sauce over them.

salad oil, pork tenderloin, tawny port, chicken broth, whipping cream, cheese, pepper

Taken from www.food.com/recipe/pork-tenderloin-with-stilton-port-276818 (may not work)