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
- 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
- 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.
- 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.
- 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.
- Sprinkle pork with remaining pepper and salt. In a large skillet, brown pork in remaining oil; remove and keep warm.
- 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.
Originally published as Portuguese Pork Tenderloin in Taste of Home Christmas Annual Annual 2012, p42
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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