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Roasted Pork Tenderloin with Savory Tomato Puree

Servings

4

Serving size

4 ounces tenderloin and 1/4 cup sauce
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.

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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