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Special Diet Information

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

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

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

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

"Television was supposed to be a national park. Instead it has become a money machine. It's a commodity now, just like pork bellies."
-Fred Friendly, Television Producer

The refrigerator light goes on...

You can use any cut of pork that you like, but the pork tenderloin will cook up much quicker. This recipe takes just a little over 30 minutes and the tenderloin will be nice and tender. Using pork loin or chops will actually add a bit more flavor but will take longer to cook.

You can take this a bit spicier by adding a little cumin and a touch of chili powder. Try using oregano instead of the sage.

Pork Tenderloin

Dollar for dollar this is one of the best cuts of meat going.  Pork tenderloin is lean and flavorful.  You can roast it, braise it, grill it, or cut it into medallions for small filets – almost anything.  This recipe can be doubled for two tenderloins since in most grocery stores they are sold in 2 packs, with each tenderloin in the pack being about a pound.  Ask the butcher if you want only one.  

There will be a variable amount of fat and I trim this carefully.  Most important is the silverskin.  This is a thin layer of fascia at the head of the tenderloin on one side.  It has to be trimmed because it is tough and fibrous.  

Lay the tenderloin on the cutting board with the silverskin side up.  Press gently on the top to flatten the meat.  Slip the point of your filet knife under the fascia and cut toward the end of the tenderloin.  Keep the pressure slightly upward and the silverskin will easily cut away from the meat.  

Pork Tenderloin and White Bean Soup

Servings = 2 | Serving size =about 2 cups

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.

This recipe makes great leftovers.

2 tsp	olive oil
2 Tbsp	pumpkin seeds (pepitas)
1 ounce	prosciutto (diced)
1 small	onion (diced)
2 small	anaheim peppers (seeded and diced)
1	rib celery (diced)
4 ounces	pork tenderloin (diced)
1 15 ounce can	white beans (drained and rinsed)
3 cups	water
1 cup	low sodium chicken broth
1/4 tsp	salt
	fresh ground black pepper (to taste)
2 tsp	dried sage
1/2 tsp	paprika

Place the olive oil in a large sauce pan over medium high heat. Add the pumpkin seeds and prosciutto. Cook for about 2 minutes, stirring frequently.

Add the onion, peppers and celery and cook for about 5 minutes, stirring frequently.

Add the pork tenderloin and cook, stirring frequently, until the meat is lightly browned.

Add the white beans, water, chicken stock, salt, pepper, sage and paprika.

Reduce the heat to medium and simmer for about 30 minutes, stirring the soup occasionally.