2-3 pork tenderloins, about 1½ lbs

1 c port

½ c chicken broth

½ c evaporated milk

4 oz stilton cheese, crumbled

1-2 fresh jalapeno chilies, diced

Preheat sauté pan. Add oil, wait 1 minute. Add pork and cook, turning as needed, until browned on all sides. Transfer meat to baking dish and bake at 400° for 15-20 minutes. Discard any fat from sauté pan. Add port and broth. Bring to a boil over high heat. Boil uncovered until reduced to about 3/4 cup. Stir in milk and continue to boil, stirring, until sauce is covered with large shiny bubbles. Add cheese and stir until melted, stir in chilies. Slice meat across grain and serve sauce over the meat.