Pork Tenderloin with Balsamic Port Sauce
Servings
4Serving size
4 ounces pork, 3 tablespoons sauceThis recipe can be multiplied. Keeps well in the refrigerator for about 2 days but reheat the sauce gently.
Serve with Plain Mashed Potatoes (Low Sodium Plain Mashed Potatoes) or Mashed Yams and Parmesan Squash or Herbed Zucchini or Yellow Squash and Onions
Serve with Low Sodium Plain Mashed Potatoes or Mashed Yams with Sage or Plain Mashed Potatoes or Roasted Potatoes
AND
Serve with Herbed Zucchini or Parmesan Squash or Parmesan Zucchini or Yellow Squash and Onions
Ingredients
| 1 tsp. Olive oil |
| 1 small White onions (diced) |
| 1 clove Garlic, raw (minced) |
| 1/4 cup Frozen or dried cherries (dried are best) |
| 1/2 cup Port wine |
| 1/4 cup Balsamic vinegar |
| 1/4 tsp. Salt |
| 1 1/2 cups No salt added vegetable stock (or no salt added chicken stock) |
| 1/4 cup Reduced fat sour cream |
| 1/2 cup 2% milk |
| 1 pound Pork tenderloin (trimmed of excess fat) |
| 1 spray Spray olive oil |
Instructions
Add the onion and garlic and cook slowly until soft. Do not allow the garlic to turn brown.
Add the dried cherries, port, balsamic vinegar and chicken stock.
Reduce the heat to medium and cook, reducing the sauce to about 1/2 cup. The remaining sauce should be a thick glaze.
Scrape into a blender and blend until smooth.
Add sour cream and milk and blend. Return to pan and heat gently.
Preheat oven to 425°F.
Put the whole pork tenderloins in a roasting pan and place the pan in the preheated oven.
Reduce heat to 375°F.
Roast for about 15 minutes and begin checking the temperature of the pork. When it reaches 140°F – 145°F, remove the pork and let rest on the counter for about 5 minutes. The roasting time should be about 20 – 25 minutes.
Slice into small medallions and serve 4 ounces of medallions on top of 3 tablespoons sauce.
Serve this recipe with one of these starch side dishes.
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Mashed Yams with Sage
Place the water in a sauce pan fitted with a steamer basket over high heat. Add the cubed yams to the steamer basket and steam until they break slightly with a fork – about 10-15 minutes. While the potatoes are cooking, place the olive oil in a small skillet over…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly. Place potatoes in a roasting pan large…
AND
Serve this recipe with one of these vegetable side dishes.
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Yellow Squash and Onions
Place the olive oil in a large skillet over medium-high heat. Add the onion and cook for about 3 minutes until it begins to soften. Add the yellow squash and cook, tossing frequently, for about 7 – 10 minutes. Cook the squash only until it just begins to soften and…
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
A balance of flavors is the key to great food. This recipe has all of them.
The umami flavors of the caramelized onion, stock and garlic combine with the sweetness of cherries and port wine. A little salt and tartness from the vinegar help all of the ingredients work together to enhance each other.
You can use the sauce with almost any other cut of meat – roasted chicken thighs, lamb, beef or even duck. The best part is that the sauce may be made ahead and stored a few days. If you are planning to, it is best to wait to fold in the milk and sour cream until just before you are ready to serve. Reheat gently so as to not split the sauce and when reheating, add a couple of tablespoons of water if the sauce becomes too thick.