This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"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
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.
Servings: 4 | Serving size: 4 ounces tenderloin and 1/4 cup sauce
Cooking Time: 90 Minutes
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 Yams with Rosemary or Roasted Potatoes or Roasted Garlic Mashed Potatoes or Plain Mashed Potatoes or Plain Mashed Potatoes - Low Sodium Version or Roasted Garlic Mashed Potatoes - Low Sodium Version or Roasted Yams with Rosemary - Low Sodium Version
Serve with Shredded Brussels Sprouts or Sauteed Spinach or Roasted Beets or Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Shredded Brussels Sprouts - Low Sodium Version or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Spinach and Garlic or Spinach and Garlic - Low Sodium Version or Zucchini Salad
|1 15 ounce can||diced tomatoes|
|1/2 cup||low sodium chicken or vegetable broth|
|1/2 cup||white wine|
|2 Tbsp||orange juice|
|1 Tbsp||extra virgin olive oil|
|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.
Serving size: 4 ounces tenderloin and 1/4 cup sauce
|Calories 217||Calories from Fat 68|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 6g||2%|
|Dietary Fiber 1g||4%|
|Vitamin A 3%||Vitamin C 22%|
|Calcium 5%||Iron 15%|
|Vitamin K 7 mcg||Potassium 664 mg|
|Magnesium 45 mg|