Pork Tenderloin with Stilton Port
Elevate your dinner table with the sophisticated flavors of Pork Tenderloin with Stilton Port, a dish that expertly combines succulent, oven-roasted pork with a velvety, rich sauce. This recipe features tender slices of seasoned pork, perfectly seared and finished in the oven, then draped in an indulgent reduction of port wine, beef or chicken stock, and heavy cream. The crowning jewel is crumbled Stilton cheese, which melts into the sauce for a classic pairing of creamy, tangy decadence, enhanced with fresh rosemary and aromatic shallots. Ready in under an hour, this elegant entrée is perfect for both special occasions and effortless gourmet dining. Serve alongside mashed potatoes or roasted vegetables for a meal that’s as impressive as it is delicious.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 2 tbsp Shallots, finely minced
- 2 cloves Garlic, minced
- 1 cup Port wine
- 1 cup Beef or chicken stock
- 1 cup Heavy cream
- 4 oz Stilton cheese, crumbled
- 1 tsp Fresh rosemary, chopped
- 1 tbsp Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the pork tenderloin with 1 teaspoon each of salt and black pepper.
Heat a large oven-safe skillet over medium-high heat and add 2 tablespoons of olive oil.
Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet with the pork to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let the pork rest on a cutting board, covered loosely with foil.
In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the finely minced shallots and garlic, cooking until softened and aromatic, about 2-3 minutes.
Pour in 1 cup of port wine, scraping up any browned bits from the bottom of the skillet, and let it simmer until reduced by half, about 5 minutes.
Add 1 cup of beef or chicken stock and continue to simmer until the liquid is reduced by half again, about 5 more minutes.
Lower the heat and stir in 1 cup of heavy cream and 4 ounces of crumbled Stilton cheese. Stir until the cheese is melted and the sauce is smooth. Add 1 teaspoon of chopped fresh rosemary and adjust seasoning with salt and pepper if needed.
Slice the rested pork tenderloin into medallions and plate them. Spoon the Stilton port sauce generously over the pork.
Garnish with freshly chopped parsley and serve immediately with your choice of side dishes, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1514 mg | 66% | |
| Total Carbohydrate | 6.9 g | 2% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 4.5 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 176 mg | 14% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 678 mg | 14% | |
*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.
