Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

"Forget television, bottle this sauce."
-H. Franklin Smith, III, Friend and epicure

The refrigerator light goes on...

A balance of flavors is the key to great food. This recipe has all of them. The umami flavors of the caramelized onion, chicken stock and garlic combine with the sweetness of cherries and port wine. A little salt in the chicken stock and tartness from the vinegar help all of the ingredients work together to enhance each other.

Caramelization as Flavor Enhancer

When granulated sugar is heated to a high enough temperature, it liquefies.  Initially, the melted sugar is clear, but as it heats further, the liquid turns to a clear light brown syrup.  The longer the syrup is heated, the darker the color. 

When foods with natural sugars, such as apples, are heated, the sugars change in the same way.  This is commonly referred to as caramelizing but is technically called the “maillard reaction.”  This technique creates a concentrated, sweet flavor with a golden syrupy glaze.  Fruits and vegetables that have a lot of natural sugars are easily caramelized.

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Roasted Pork Tenderloin with Balsamic Port Sauce

Servings = 6 | Serving size =4 ounces pork, 3 tablespoon sauce

Cooking Time = 60 Minutes

This recipe can be multiplied by 2.

Keeps well in the refrigerator for about 2 days but reheat the sauce gently.

Serve with Plain Mashed Potatoes or Mashed Yams or Plain Mashed Potatoes - Low Sodium Version or Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version

AND

Serve with Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots or Roasted Tomatoes or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Yellow Squash and Onions

1 tsp	olive oil
1/4 cup	yellow onion (diced)
1 clove	garlic (minced)
1/4 cup	dried cherries
1/2 cup	port
1/4 cup	balsamic vinegar
1/2 tsp	salt
1 1/2 cups	low sodium chicken or vegetable stock
1/4 cup	low-fat sour cream
1/2 cup	2% milk
3/4 lb	pork tenderloin (trimmed of excess fat)
	spray olive oil

Place oil in sauce pan over medium-high heat. 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 through. This may be made ahead and stored a few days. When reheating, add a couple of tablespoons of water if the sauce becomes too thick. There should be about 1 cup (approx. 3 Tbsp. per serving). 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 itrest 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.

 
 
 
Dr. Gourmet Healthy Recipes : Main Course : Roasted Pork Tenderloin with Balsamic Port

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