Pork Tenderloins with Stilton, Port and Jalapenos
| Yield: | 1 Servings |
| Categories: |
| 3 | Pork Tenderloins -- each 1/2 | |
| To 3/4 lb; | ||
| Total 1 1/2 pounds | ||
| 1 | tb | Canola Oil |
| 1 | c | Port Wine |
| 1/2 | c | Regular Strength Chicken |
| Broth | ||
| 1/2 | c | Whipping Cream |
| 1/4 | lb | Stilton Cheese -- crumbled |
| 2 | Fresh Jalapeno Chilies -- | |
| Halved lengthwise, | ||
| Stemmed, seeded and | ||
| Slivered |
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