Pork tenderloins with stilton, port and jalapenos
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Pork tenderloins; each 1/2 t | |
| ; total 1 1/2 pounds | ||
| 1 | tablespoon | Canola oil |
| 1 | cup | Port wine |
| ½ | cup | Regular strength chicken bro |
| ½ | cup | Whipping cream |
| ¼ | pounds | Stilton cheese; crumbled |
| 2 | Fresh jalapeno chilies; halv | |
| ; stemmed, seeded and | ||
| ; slivered | ||
Directions
Recipe by: Sunset Annual 1988 - Page 21 With a small sharp knife, trim surface fat and silvery membrane from pork. Slice meat across the grain; fan equal portions on each of 4 dinner plates.
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