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Roasted Pork Tenderloin with Savory Tomato Puree

Servings = 4 | Serving size =4 ounces tenderloin and 1/4 cup sauce

This recipe can be multiplied by 2, 3.

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

Serve with Roasted Garlic Mashed Potatoes

AND

Serve with Sauteed Spinach or Parmesan Squash

1 15 ounce can	diced tomatoes
1/2 cup	low sodium chicken stock
1/2 cup	white wine
1/2 cup	water
2 Tbsp	orange juice
1 Tbsp	extra virgin olive oil
2 cloves	garllc
2 large	bay leaves
	fresh ground black pepper
16 ounces	pork tenderloin
	spray olive oil

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.

Nutrition Facts

Serving size: 4 ounces tenderloin and 1/4 cup sauce | Servings 4

Calories 217 | Calories from Fat 68

Amount Per Serving (% Daily Value)

Total Fat 8g (12%) | Saturated Fat 2g (9%)

Monounsaturated Fat 4g | Trans Fat 0g

Cholesterol 74 mg (25 %) | Sodium 225 mg (19 %)

Total Carbohydrates 6g (2%) | Sugars 3g

Dietary Fiber 1g (4%) | Protein 25g

Vitamin A 3% | Vitamin C 22 % | Calcium 5% | Iron 15%

Vitamin K 7 mcg  | Potassium  664 mg | Magnesium  45 mg