Roasted Pork Tenderloin with Savory Tomato Puree

Servings

Serving size

4 ounces tenderloin and 1/4 cup sauce

COOKING TIME

90 Minutes

This recipe can be multiplied, keeps well for about 2 days in the refrigerator, and makes great sandwiches.

Serve with Low Sodium Roasted Yams with Rosemary or Roasted Mixed Potatoes or Roasted Yams with Rosemary

AND

Serve with or Low Sodium Plain Mashed Potatoes or Low Sodium Roasted Garlic Mashed Potatoes or Low Sodium Roasted Yams with Rosemary or Plain Mashed Potatoes or Roasted Garlic Mashed Potatoes or Roasted Mixed Potatoes or Roasted Yams with Rosemary

AND

Serve with Creamed Shredded Brussels Sprouts or Herbed Zucchini or Holiday Shredded Brussels Sprouts or Parmesan Zucchini or Sauteed Spinach or Sauteed Spinach with Roasted Garlic or Shredded Brussels Sprouts or Spinach Garlic Goodenough or Zucchini Salad or Zucchini with Sun Dried Tomatoes

Roasted Pork Tenderloin with Savory Tomato Puree

Ingredients

1 15 ounce can No salt added canned diced tomatoes

1/2 cup No salt added vegetable stock (or chicken stock)

1/2 cup White wine

1/2 cup Water

2 Tbsp Orange juice

1 Tbsp. Olive oil

2 clove Garlic, raw

2 leaf Bay leaves

1 to taste Black pepper

1 pound Pork tenderloin

1 spray Spray olive oil

Instructions

Place the tomatoes, chicken stock, white wine, orange juice, olive oil, garlic, bay leaves, salt and thyme in a medium non-reactive sauce pan.

Heat the sauce over medium until boiling and then reduce the heat to simmer. Cook, simmering slowly, for one hour. Stir occasionally using your wooden spoon to make sure that the tomatoes are completely broken into small pieces. Be careful to not crush the garlic clove as it will be removed.

Remove the sauce from the stove and let cool for about ten minutes. Remove the garlic cloves and the bay leaves and then puree using a stick blender. Force the sauce through a fine mesh sieve.

Preheat oven to 375°F. Place a large grill pan in the oven.

Sprinkle fresh ground black pepper to taste over the pork tenderloin.

Spray the grill pan lightly with olive oil. Place the seasoned tenderloin in the grill pan and return the pan to the oven. Cook for about 8 minutes and turn. Cook for another 8 - 10 minutes until the meat is just done. (You can use an instant thermometer to check for a temperature of 140 - 145°F.)

Remove the tenderloin from the oven and allow it to stand about 2 - 3 minutes on the counter before slicing.

Serve this recipe with one of these Breakfast side dishes.

Low Sodium Roasted Yams with Rosemary

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Place a large skillet in the oven and preheat to 325°F. When the oven is hot add the olive oil and swirl until the pan is coated. Add the potatoes and yams along with the onion, salt, pepper and cayenne. Roast for 30 minutes. Toss frequently. Remove and add the…

Roasted Yams with Rosemary

AND

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…

Low Sodium Roasted Garlic Mashed Potatoes

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Low Sodium Roasted Yams with Rosemary

Plain Mashed Potatoes

Roasted Garlic Mashed Potatoes

Roasted Mixed Potatoes

Roasted Yams with Rosemary

AND

Serve this recipe with one of these vegetable side dishes.

Creamed Shredded Brussels Sprouts

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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…

Holiday Shredded Brussels Sprouts

Preheat the oven to 325°F. Coarsely chop the cranberries, leaving about 1/4 of them whole and the rest cut into pieces. Place the olive oil in a 9×12 pan and place the pan in the oven for 5 minutes. Add the cranberries and pine nuts, stir so that they are…

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.…

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Shredded Brussels Sprouts

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Place the garlic in a small bowl and mash with a fork until smooth. Add 1 tsp olive oil, honey, salt, nutmeg, and pepper and mix until smooth. Heat a large pan on medium-high heat. When the pan is hot, add 1 teaspoon olive oil to the pan along with…

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Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.

Zucchini with Sun Dried Tomatoes

Place the sun dried tomatoes in a small bowl and add the boiling water. Let the tomatoes steep for 20 minutes. Remove the tomatoes and finely mince. Reserve the water the tomatoes steeped in. Place a large skillet over medium heat. Add the olive oil and the sun dried tomato…

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

This is a quick and easy, smooth and rich sauce that goes well over almost anything. I love the pork tenderloin though because it is so savory on its own and the sauce just enhances that. The key to this sauce is to not rush. It takes at least an hour to simmer and stirring occasionally and breaking up the tomatoes will help. The sauce can easily be made in advance and reheated gently.

"A good upbringing means not that you won't spill sauce on the tablecloth, but that you won't notice it when someone else does."

Anton Pavlovich Chekhov, Russian Writer