Portuguese Pork Tenderloin

Name: Portuguese Pork Tenderloin
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 174 grams pitted dried plums; 63 milliliters tawny port wine or grape juice; 2 Tbsps heavy whipping cream; 2 Tbsps reduced-fat cream cheese; 236 milliliters reduced-sodium chicken broth; 3 Tbsps olive oil, divided; 1 teaspoons pepper, divided; 907 grams pork tenderloin, cut into 1-inch cubes; 2 larges potatoes, peeled and cut into 1-inch cubes; 1 sprig Additional fresh rosemary optional; 1 sprig Additional fresh rosemary optional; 2 fresh rosemary sprigs; 1 teaspoons salt, divided

The recipe Portuguese Pork Tenderloin can be made in approximately 1 hour. This recipe makes 4 servings with 673 calories, 54g of protein, and 23g of fat each. This recipe covers 41% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up rosemary sprigs, salt, potatoes, and a few other things to make it today. It works well as a reasonably priced main course. It is a good option if you're following a gluten free diet.

Instructions

Place potatoes in a large bowl; drizzle with 1 tablespoon oil.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Bowl

Sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt; toss to coat.

Ingredients you will need

Pepper

Salt

Transfer to a greased 15-in. x 10-in. x 1-in. baking pan.

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Baking Pan

Bake at 400° for 40-45 minutes or until tender, stirring occasionally.

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Oven

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.

Ingredients you will need

Wine

Rosemary

Plum

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Sauce Pan

Remove rosemary and discard.

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Rosemary

Transfer to a blender; cover and process until smooth. Set aside.

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Blender

Sprinkle pork with remaining pepper and salt. In a large skillet, brown pork in remaining oil; remove and keep warm.

Ingredients you will need

Pepper

Pork

Salt

Cooking Oil

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Frying Pan

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.

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Cream Cheese

Broth

Cream

Meat

Plum

Pork

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Frying Pan

Serve pork and sauce with potatoes.

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Potato

Sauce

Pork

Garnish with additional rosemary if desired.

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Rosemary

Equipment

Ingredients

Servings:

174grams

pitted dried plums 63milliliters

tawny port wine or grape juice 2Tbsps

heavy whipping cream 2Tbsps

reduced-fat cream cheese 236milliliters

reduced-sodium chicken broth 3Tbsps

olive oil, divided 1teaspoons

pepper, divided 907grams

pork tenderloin, cut into 1-inch cubes 2larges

potatoes, peeled and cut into 1-inch cubes 1sprig

Additional fresh rosemary optional 1sprig

Additional fresh rosemary optional 2

fresh rosemary sprigs 1teaspoons

salt, divided

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pinot Noir, Malbec, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Blanc de Bleu Cuvee Mousseux. It has 4.2 out of 5 stars and a bottle costs about 16 dollars.

Blanc de Bleu Cuvee Mousseux

Blanc de Bleu is a premium California Chardonnay wine with an added hint of blueberries and is a delicate sparkling wine reserved for memorable celebrations. It offers seductive flavors and fresh aromatic effervescence - vividly pasteled with blueberries. All of this is contained in an impressively sexy bottle with tasteful flair.The fruit for Blanc de Bleu is grown in the quiet vineyards of Northern California, known for their cool and clear breezes - ideal conditions for the exclusive grapes and soils that accentuate the profoundly flavorful characteristics. This sparkling wine pairs well with appetizers, sushi and very light meals.