Best 4 Pork Tenderloin With Stilton And Port Recipes

PORK TENDERLOIN WITH STILTON AND PORT

Steps:

• 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.

ELEGANT PORK MEDALLIONS IN STILTON CIDER SAUCE

Steps:

• Cut the tenderloin into 1" thick rounds. Dredge in flour salt and pepper and put aside.
• Gently fry the onion and the chopped rosemary leaves in a little butter until the onion is soft and transparent.
• Add the stock, and cider and then gradually add the crumbled Stilton allowing it to melt inches.
• Add the cream and let the mixture bubble down until it is thick and reduced by approx 2/3. (I gently simmered for an hour stirring frequently).
• Then fry the pork medallions in batches for about 6 minutes per side. You want the pork to still be juicy.
• Toss the pork in the sauce and serve, garnished with a sprig of rosemary.

PORK TENDERLOIN WITH PORT SAUCE

Steps:

• Heat oil in a medium, heavy-bottomed skillet over high heat.
• Pat pork dry, and season with salt and pepper.
• Cook pork in oil until brown, about 4 minutes or until cooked to desired doneness.
• Transfer to a warm platter; set aside.
• Remove skillet from heat.
• Discard fat, and add port; return skillet to heat.
• Deglaze pan, scraping with a wooden spoon to loosen the browned bits from the bottom.
• Continue cooking until sauce is reduced to about 2 tablespoons.
• Add stock, and cook until sauce is lightly syrupy, about 4 minutes.
• Whisk in butter, a little at a time, gently shaking pan while whisking.
• Stir in vinegar.
• Taste, and adjust for seasoning.
• Spoon sauce over pork, and serve immediately.

ROAST PORK, STUFFED WITH STILTON

Steps:

• Preheat oven to 450 degrees F (230C).
• Line a baking sheet with foil and set aside.
• In a small bowl, using a fork, mash cheese and mix well with onions.
• Using your hands, form cheese into a long, thin log, about 8 inches (20 cm) long and 3/4 inch (2 cm) wide.
• Place meat on a large cutting board.
• Using a sharp knife, slice pork lengthwise, down the center, cutting almost but not completely through the meat.
• Spread out at flat as possible.
• Cover with a piece of plastic-wrap.
• Using a meat mallet, pound pork just until it is uniformly thick- 1/4 inch (0. 5 cm) thick.
• Sprinkle pepper over pork.
• Place cheese log on long edge of meat, then roll meat around it, jelly-roll style.
• Fasten with a few toothpicks.
• Place, toothpick-side down, on baking sheet.
• In a small bowl stir teriyaki (or soy) sauce with oil.
• Brush over pork.
• Roast, uncovered in centre of 450F (230C) oven until pork is firm when pressed; (from 20-25 minutes).
• Don't worry if a little melted cheese leaks out.
• Remove from oven and let stand 5 minutes.
• Serve with roasted new potatoes and Balsamic Green Beans and Pancetta.