Pork and Stilton

This is one of our favorite recipes. I cant believe I haven't blogged about it before!

A little background...many years ago H wanted to make me dinner. He found this recipe and gave it a go. Unfortunately, it turned out pretty bad, the sauce curdled and it was a big mess. We wanted to make it again and it turned out to be another FAIL. Ugh, so frustrating. It's an easy recipe but for some reason it kept turning on us but we were determined to conquer it. On the 4th try we finally got it right! Woohoo!

Don't let my story deter you...it is easy. The trick is to simmer the port/broth down until its slightly thick then once you add the cream DO NOT let it come to a boil. The original recipe says to boil it but that is a big mistake and where we went wrong initially. The cream will burn and when you add the Stilton it will cause it to curdle. The magic word for this recipe is SIMMER, SIMMER, SIMMER.

Serves 4

I N G R E D I E N T S:

1-2 pork tenderloins
1 tablespoon olive oil
1 cup full-bodied port
1/2 cup chicken broth
1/2 cup whipping (heavy) cream
1/4 pound Stilton cheese, crumbled (Can be found at Trader Joe's or Whole Foods. Stilton is a strong blue cheese)
2 fresh jalapeno chilies, halved lengthwise, stemmed, veins removed, then finely diced


I N S T R U C T I O N S :

Preheat oven to 400 degrees

Use a small sharp knife and trim the surface fat and silvery membrane from the pork.

Place the oil in a 12" pan and brown each tenderloin on both sides over medium-high heat.

Transfer the the tenderloins to a roasting pan. Bake until a meat thermometer reads 160 degrees, about 15 - 20 minutes.

Discard any accumulated fat from the frying pan and deglaze over medium-high heat with the port and broth. Allow the liquid to reduce to 1/2 cup, about 5 minutes. Reduce heat to MEDIUM before next step.

Stir in the cream then add the cheese and chilies and cook until the cheese melts. Never allow the sauce to come to a BOIL. Maintain over medium heat only.

Once tenderloin is cooked through, remove from oven and allow to rest for at least 5 min. Slice the pork across the grain, fan equal portions onto 4 plates and spoon the sauce atop the meat.

Serve with mashed potatoes and roasted vegetables.

Enjoy!

Roast pork chops with carrots and mustard gravy

This recipe is from "Everyday Food Magazine" Pasta innovation issue

* Note: recipe calls for a pork loin but I used 4 thick cut pork chops because they cook faster

{Image}

2 pounds carrots, peeled and halved lengthwise if large
1/2 pound shallots, peeled and halved if large
2 tablespoons fresh rosemary leaves
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds boneless pork loin roast (or 4 thick cut pork chops)
3/4 cup white wine (can substitute chicken broth if needed)
2 tablespoons grainy mustard


Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 minutes.

Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork loin/chops; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes for loin or 3-4 min for chops. Transfer pork to a plate, and reserve skillet.

Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes for loin of 10-15 for chops. (note: might need to remove carrots early to avoid overcooking). Loosely tent pork with foil. Let rest 10 minutes before slicing.

While pork rests, pour off almost all of the fat from skillet. Add wine (or broth), and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Gradually add 1/2 cup water or broth, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.

{Review}

Very easy

Husband approved

{Serve with}

Garlic bread or rolls

Salad

{Time}

30 min