Directions:
- Preheat a 3 or 5-quart sauté pan over medium-high heat until rim of pan is hot. Add oil and wait another minute. Add pork and cook, turning as needed, until browned on all sides (about 4 minutes).
- Transfer meat to a 9 x 13 inch baking pan and bake in a 400 F oven until a meat thermometer inserted in thickest part of tenderloin registers 160 (about 15 minutes).
- Meanwhile, discard fat from sauté pan and add port and broth. Bring to a boil over high heat; then boil, uncovered, until reduce to about 3/4 cup (about 3 minutes). Stir in cream and continue to boil, stirring, until sauce is covered with large, shiny bubbles (about 5 more minutes). Add cheese and stir until melted; stir in chiles. Remove from heat.
- To serve, thinly slice meat across the grain. Fan out slices on individual plates and spoon sauce over them.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 313.9 Kcal (1314 kJ) | ||
| Calories from fat | 134.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.95g | 23% | |
|---|---|---|---|
| Cholesterol | 104.79mg | 35% | |
| Sodium | 295.98mg | 12% | |
| Potassium | 516.69mg | 11% | |
| Total Carbs | 5.35g | 2% | |
| Sugars | 2.89g | 12% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 28.7g | 57% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.2mg | 6% | |
| Calcium | 87.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 152.65 Kcal (639 kJ) | ||
| Calories from fat | 65.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.27g | 23% | |
|---|---|---|---|
| Cholesterol | 50.96mg | 35% | |
| Sodium | 143.93mg | 12% | |
| Potassium | 251.26mg | 11% | |
| Total Carbs | 2.6g | 2% | |
| Sugars | 1.4g | 12% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 13.96g | 57% | |
| Vitamin C | 2.1mg | 7% | |
| Vitamin A | 0.3mg | 22% | |
| Iron | 0.6mg | 6% | |
| Calcium | 42.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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