Portuguese Pork Tenderloin Recipe

Name: Portuguese Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large potatoes, peeled and cut into 1-inch cubes; 3 tablespoons olive oil, divided; 3/4 teaspoon pepper, divided; 1/2 teaspoon salt, divided; 2 cups dry red wine or chicken broth; 1/4 cup tawny port wine or grape juice; 1 cup pitted dried plums; 2 fresh rosemary sprigs; 2 pounds pork tenderloin, cut into 1-inch cubes; 1 cup reduced-sodium chicken broth; 2 tablespoons reduced-fat cream cheese; 2 tablespoons heavy whipping cream; Additional fresh rosemary sprigs, optional

Servings: persons

2 large potatoes, peeled and cut into 1-inch cubes
3 tablespoons olive oil, divided
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
2 cups dry red wine or chicken broth
1/4 cup tawny port wine or grape juice
1 cup pitted dried plums
2 fresh rosemary sprigs
2 pounds pork tenderloin, cut into 1-inch cubes
1 cup reduced-sodium chicken broth
2 tablespoons reduced-fat cream cheese
2 tablespoons heavy whipping cream
Additional fresh rosemary sprigs, optional

1
Place potatoes in a large bowl; drizzle with 1 tablespoon oil. Sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt; toss to coat.
2
Transfer to a greased 15x10x1-in. baking pan. Bake at 400u00b0 for 40-45 minutes or until tender, stirring occasionally.
3
Meanwhile, in a small saucepan, combine the red wine, port wine, plums and rosemary. Bring to a boil; cook until liquid is reduced to about 1 cup, about 25-30 minutes. Remove rosemary and discard. Transfer to a blender; cover and process until smooth. Set aside.
4
Sprinkle pork with remaining pepper and salt. In a large skillet, brown pork in remaining oil; remove and keep warm.
5
Add the broth, cream cheese, cream and plum mixture to skillet; cook over medium-low heat until blended. Return pork to the pan; cook and stir for 8-10 minutes or until meat is no longer pink. Serve pork and sauce with potatoes. Garnish with additional rosemary if desired.

1110

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large potatoes, peeled and cut into 1-inch cubes, 3 tablespoons olive oil, divided, 3/4 teaspoon pepper, divided, 1/2 teaspoon salt, divided, and more.

Yes, Portuguese Pork Tenderloin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portuguese Pork Tenderloin

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