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Recipe from The Saint Tropez Diet
Yield: 4 servings
• Four 5-ounce pork tenderloins
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 2 shallots, minced
• 2 pounds tomatoes (about 6 large tomatoes)
• Pinch sugar
• 1 tablespoon flour
• 1/2 cup Chardonnoy wine (or other lemony and buttery wine)
• 1/2 cup veal stock (low-fat and low-sodium)
• 1 teaspoon tomato paste
• 1 fresh rosemary branch
• 2 tablespoons fresh basil, minced
• 2 toblespoons fresh parsley, minced
• Cornstarch and water
• Salt and pepper to taste
Make a small X incision on the top and bottom of the tomatoes. Blanch the tomatoes for 20 seconds. Place in ice-cold water to stop the cooking process. Peel, seed, and dice the tomatoes.
Sprinkle the pork loins with pepper. Heat the oil in a deep pan over high heat. Add the loins and brown on both sides. Add the garlic, shallots, tomatoes, sugar, and reduce heat to medium. Sprinkle the flour over the vegetables and mix well. Continue to cook for 2 minutes. Add the wine, stock, tomato paste, rosemary, and bring to a boil. Cover and cook for 25 minutes over low heat.
Remove loins and set aside in a serving platter. Cover with aluminum foil to keep warm. Remove the rosemary and puree the sauce with a hand mixer or in a blender. Return to the pan and reduce the sauce to concentrate its flavors. If necessary, thicken with a little cornstarch mixed with water. Add the basil, parsley, any rendered pork juices, and bring to a boil. Adjust seasonings and pour over the loins.
Notes: This dish goes well with Risotto.
The pork and risotto may be refrigerated separately up to 5 days.
The pork and risotto may be frozen separately up to 1 month.
Chefs Tip: The amount of comstarch and water mixture may vary depending on the amount of water rendered by the pork and the reduction process. To obtain the right thickness/or a sauce: Dip a spoon in the sauce, turn it over, and make a line across with your finger. Tilt the spoon. If the sauce does not run over the line, it is the perfect thickness. If it does, you need to thicken with a little comstarch and water mixture. After adding them, you will need to bring the sauce to a boil. Also, if it gets too thick, just add a little liquid to thin out.
Wine Suggestion: Chardonnay (lemony and. buttery).
Serving Size: One 5-ounce pork loin
Per Serving: 333 Cal (39% from Fat, 42% from Protein, 19% from Garb); 33 g Protein; 14 g Tot Fat; 4 g Sat Fat; 7 g Mono Fat; 15 g Carb; 3 g Fiber; 2 g Sugar; 48 mg Calcium; 2 mg Iron, 304 mg Sodium; 81 mg Cholesterol (pork)
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