Pork tenderloins with stilton~ port & jalap
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.
Related recipes
- Cherry-stuffed pork tenderloin
- Grilled pork tenderloin with port and dried cranberries
- Grilled tenderloin of pork
- Grilled~ stuffed pork tenderloin
- Leek and stilton soup with port
- Pork chops with dried cherries and port from lhj
- Pork medallions with port sauce
- Pork tenderloin
- Pork tenderloin w/port pan sauce, cherries & rosemary
- Pork tenderloin with jalapeno sauce
- Pork tenderloins with stilton, port
- Pork tenderloins with stilton, port and jalapenos
- Pork tenderloins with stilton~ port
- Port and stilton pate
- Port wine marinated pork loin
- Savory pork tenderloin
- Stilton and leek soup with port
- Stuffed pork loin w/ port & prunes
- Stuffed pork loin w/ port and prunes
- Stuffed pork tenderloin