Subject: Pork Tenderloin with Stilton and Port
From: Unicorn (unicorn@indenial.com)
Date: Sun Feb 02 2003 - 20:28:00 EST
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FOOD FUNNY
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Thanks to "SINGSnKEYS" for this one:
If you love something, set it free.
If it comes back to you, it is yours.
If it doesn't, it was never meant to be.
But, if it just sits in your living room, messes up your stuff, eats
your food, takes your money, and doesn't appear to realize that you've
set it free, you either married it or gave birth to it.
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TODAY'S RECIPE
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This recipe is a good example of the multinational character of our
nation's capital, with port wine from Portugal, Stilton cheese from
England, and pork from the Virginia hills. 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.
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