Portuguese Pork Tenderloin |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I won a contest to attend a cooking school in Portugal, where the chef laughed at all ideas of cooking light. This is my version of one his recipe, where I cut back on the olive oil and heavy cream. It reminds me of the flavors of Miguel's roast, but I don't feel guilty about eating it.Jessie Grearson-Sapat, Falmouth, Maine Ingredients:
2 large potatoes, peeled and cut into 1-inch cubes |
3 tablespoons olive oil, divided |
3/4 teaspoon pepper, divided |
1/2 teaspoon salt, divided |
2 cups dry red wine or chicken broth |
1/4 cup tawny port wine or grape juice |
1 cup pitted dried plums |
2 fresh rosemary sprigs |
2 pounds pork tenderloin, cut into 1-inch cubes |
1 cup reduced-sodium chicken broth |
2 tablespoons reduced-fat cream cheese |
2 tablespoons heavy whipping cream |
additional fresh rosemary sprigs, optional |
Directions:
1. Place potatoes in a large bowl; drizzle with 1 tablespoon oil. Sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt; toss to coat.
2. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 40-45 minutes or until tender, stirring occasionally.
3. Meanwhile, in a small saucepan, combine the red wine, port wine, plums and rosemary. Bring to a boil; cook until liquid is reduced to about 1 cup, about 25-30 minutes. Remove rosemary and discard. Transfer to a blender; cover and process until smooth. Set aside.
4. Sprinkle pork with remaining pepper and salt. In a large skillet, brown pork in remaining oil; remove and keep warm.
5. Add the broth, cream cheese, cream and plum mixture to skillet; cook over medium-low heat until blended. Return pork to the pan; cook and stir for 8-10 minutes or until meat is no longer pink. Serve pork and sauce with potatoes. Garnish with additional rosemary if desired. Yield: 4 servings.
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