Pork Tenderloin with Stilton and Port
Indulge in the luxurious flavors of this Pork Tenderloin with Stilton and Port recipe—an irresistible dish perfect for special occasions or gourmet family dinners. Tender pork tenderloins are seared to golden perfection, then roasted to juicy succulence, and paired with a rich, velvety sauce made from buttery Stilton cheese, fruity port wine, and luscious cream. Aromatic thyme, garlic, and shallots deepen the flavors, while a quick pan-sear and oven finish ensure a perfectly cooked main course that's both elegant and approachable. Serve these sliced medallions drizzled with the decadent sauce for a show-stopping centerpiece that balances savory and sweet in every bite. Ideal for entertaining or a romantic dinner, this recipe brings restaurant-quality dining straight to your table. Keywords: pork tenderloin, Stilton cheese, port wine sauce, cream-based sauce, gourmet dinner, holiday dinner ideas.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloin
- 100 grams Stilton cheese
- 150 milliliters Port wine
- 100 milliliters Heavy cream
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves
- 2 small Shallots
- 2 teaspoons Fresh thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Trim any excess fat or silver skin from the pork tenderloins and season them all over with salt and black pepper.
Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the pork tenderloins on all sides until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.
Finely chop the garlic and shallots. In the same skillet, melt 1 tablespoon of butter over medium heat. Add the garlic, shallots, and thyme, and sauté until fragrant and softened, about 2-3 minutes.
Deglaze the skillet by pouring in the port wine, scraping up any brown bits from the bottom. Let the wine reduce by half, about 5 minutes.
Stir in the heavy cream and crumble the Stilton cheese into the sauce. Stir until the cheese has melted and the sauce is smooth. Adjust seasoning with more salt and pepper, if needed.
Return the pork tenderloins to the skillet, spoon some of the sauce over them, and transfer the skillet to the preheated oven.
Roast the pork in the oven for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C) in the thickest part of the meat.
Remove the skillet from the oven, transfer the pork tenderloins to a cutting board, and let them rest for 5 minutes.
Slice the pork tenderloins into medallions and serve with the Stilton and port sauce drizzled over the top. Garnish with fresh thyme leaves for an elegant touch.
Nutrition Facts
Calories |
2755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.6 g | 189% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 883 mg | 294% | |
| Sodium | 6440 mg | 280% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 27.8 g | ||
| Protein | 249.6 g | 499% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 658 mg | 51% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4912 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
