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Portuguese Pork Tenderloin

 Portuguese Pork Tenderloin
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
4 ServingsPrep: 20 min. Cook: 40 min.

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

  • 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.

2 of 2

Portuguese Pork Tenderloin (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cup pork mixture with 3/4 cup potatoes equals 595 calories, 22 g fat (7 g saturated fat), 142 mg cholesterol, 569 mg sodium, 38 g carbohydrate, 3 g fiber, 49 g protein.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now