Portuguese Pork Tenderloin Recipe

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Portuguese Pork Tenderloin Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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.
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

Nutritional Facts

1 each: 595 calories, 22g fat (7g saturated fat), 142mg cholesterol, 569mg sodium, 38g carbohydrate (15g sugars, 3g fiber), 49g protein.

  • 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
  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.
Originally published as Portuguese Pork Tenderloin in Taste of Home Christmas Annual Annual 2012, p42

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