Post by carnation037 on Jan 31, 2003 7:51:23 GMT -6
You can also use this sauce with beef steaks and chicken breasts.
Pork Tenderloin with Stilton and Port
2 Tbs (30 ml) butter or vegetable oil
2 pork tenderloins, about 1 lb (450 g) each
2 cups (500 ml) port wine
1 cup (250 ml) chicken stock
1 cup (250 ml) heavy cream
8 oz (225 g) Stilton cheese
Heat the butter in a large skillet over high heat and brown the
tenderloins on all sides. Transfer to a covered roasting pan.
Deglaze the skillet with the port and reduce by half. Add the chicken
stock and bring to a boil. Pour the mixture over the tenderloins and
roast covered in a preheated 450F (230C) oven until done, about 15
minutes. Remove the pork and keep warm. Add the cream to the liquid
in the roasting pan and reduce by half over a moderate flame. Add the
Stilton, reserving some for garnish, and stir to blend. Spoon the
sauce over the pork and garnish with the reserved Stilton.
Serves 6 to 8.
Pork Tenderloin with Stilton and Port
2 Tbs (30 ml) butter or vegetable oil
2 pork tenderloins, about 1 lb (450 g) each
2 cups (500 ml) port wine
1 cup (250 ml) chicken stock
1 cup (250 ml) heavy cream
8 oz (225 g) Stilton cheese
Heat the butter in a large skillet over high heat and brown the
tenderloins on all sides. Transfer to a covered roasting pan.
Deglaze the skillet with the port and reduce by half. Add the chicken
stock and bring to a boil. Pour the mixture over the tenderloins and
roast covered in a preheated 450F (230C) oven until done, about 15
minutes. Remove the pork and keep warm. Add the cream to the liquid
in the roasting pan and reduce by half over a moderate flame. Add the
Stilton, reserving some for garnish, and stir to blend. Spoon the
sauce over the pork and garnish with the reserved Stilton.
Serves 6 to 8.