| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 3 | Pork Tenderloins — each 1/2 | |
| To 3/4 lb; | ||
| Total 1 1/2 pounds | ||
| 1 | tb | Canola Oil |
| 1 | c | Port Wine |
| 1/2 | c | Regular Strength Chicken |
| Broth | ||
| 1/2 | c | Whipping Cream |
| 1/4 | lb | Stilton Cheese — crumbled |
| 2 | Fresh Jalapeno Chilies — | |
| Halved lengthwise, | ||
| Stemmed, seeded and | ||
| Slivered |
INSTRUCTIONS
With a small sharp knife, trim surface fat and silvery membrane from pork. In a 10- to 12-inch frying pan over medium-high heat, brown pork in oil, turning to cook evenly. Transfer meat to a 9- or 10-inch square pan. Bake in a 400 degree oven until meat thermometer inserted in thickest part registers 160 degrees, about 15 minutes. Meanwhile, discard fat in frying pan and add port and broth. Boil over high heat until reduced to 3/4 cup, about 3 minutes. Stir in cream and continue to boil until sauce forms large shiny bubbles, about 5 minutes more. Add cheese and chilies; stir until cheese melts. Remove from heat. Slice meat across the grain; fan equal portions on each of 4 dinner plates. Spoon sauce over meat. Recipe By : Sunset Annual 1988 - Page 21 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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