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Gluten Free Dinners: Roast Pork Tenderloin Recipe with Stilton and Port Wine Sauce

Updated on February 12, 2016
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Roasted Pork Tenderloin with Stilton and Port Sauce Accompanied by Pear Pepper Side

Roast Pork Tenderloin Recipe Rating

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A family favorite, this roasted pork tenderloin recipe pairs Stilton cheese with port wine, a classic combination, in a rich, gluten free sauce. The jalapenos, which are optional, add mild heat and a slight bite, but this is not a spicy dish. The ingredients can easily be doubled to create an elegant presentation for dinner parties, with little effort on your part. The sauteed pears and pepper compliment this main course very well. Consider serving this meal as an alternative to some of the traditional holiday dinners.

Cook Time

Prep time: 10 min
Cook time: 35 min
Ready in: 45 min
Yields: Serves 4 people six ounces of Pork Tenderloin


  • 1 Taplespoon Salad or Cooking Oil
  • 2 Pork Tenderloins
  • 1 Cup Chicken Broth
  • 1.5 Cups Ruby Port Wine
  • 1/3 LB Stilton Cheese, Crumbled
  • 2 Jalapenos, Seeded and Chopped Finely (optional)
  • 1/2 Cup Heavy Whipping Cream
  • Pear and Pepper Side Dish
  • 2 Firm Pears
  • 2 Red, Yellow or Orange Bell Peppers, Seeded
  • 3 Tablespoons Sweet Butter
  • 1.5 teaspoons Fresh Lemon juice

Pork Tenderloins

Brown the pork tenderloins in a frying pan or cast iron skillet prior to finishing in the oven.
Brown the pork tenderloins in a frying pan or cast iron skillet prior to finishing in the oven. | Source

Roasted Pork Tenderloin and Sauce

  1. Preheat oven to 400 Degrees Heat one tablespoon of cooking oil in a skillet. Lightly sprinkle the tenderloins with salt and pepper and saute them until golden brown on all sides.
  2. Remove tenderloins from the saute pan and place in a roasting pan. Put in the oven and bake until internal temperature is 160 degrees. Approximately 15 minutes for medium and 20 minutes for well done meat. Tip: Allow the meat to rest for 10 minutes before slicing.
  3. Discard and extra oil from the pan, being careful to maintain any brown bits on the bottom of the pan. On medium high heat, deglaze the saute pan with the chicken stock. Using a wooden spoon, scrape up the brown bits from the bottom of the pan. Add in the port wine the stock and wine to approximately one cup of liquid.
  4. Add in the cream and continue to boil until shiny bubbles appear. (Approximately 5 minutes). Add in the cheese and jalapenos and remove from heat.
  5. Slice the pork tenderloin against the grain and arrange on plates. Return and juices from the sliced meat to the sauce. Stir sauce and spoon over eat slices.

Sauteing Pears and Peppers

Lightly saute until pears and pepper soften.
Lightly saute until pears and pepper soften.

Pear and Pepper Saute

Firm pears work best in this dish, as they hold up well to the sauteing. Choose pears with skins that contrast nicely with the peppers and leave skins on.

  1. Core pears and slice into 1/4 inch thick slices. Toss with the lemon juice to maintain the pears' color.
  2. Seed bell peppers and remove the white ribs. Slice into 1/4 inch strips.
  3. Heat a saute pan at medium heat.
  4. Add one teaspoon cooking oil to prevent the butter from browning. Add butter.
  5. When butter is melted, add the peppers and saute until just soft, approximately 5 minutes
  6. Add pears and saute until they are tender, approximately 5 minutes.
  7. Remove from heat and serve warm.

Additional Gluten Free Sides

If you would like to add a gluten free starch to this dinner, silky pureed cauliflower makes a nice compliment to the roasted pork and pear pepper saute.

For a green addition, consider grilled asparagus topped with freshly shaved Parmesan cheese.

Gluten Free Dinner: Pork Tenderloins in Stilton and Port Sauce with Sauteed Pepper and Pears


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