Pork tenderloin with tomato puree
The rich, deep flavor of the sauce is courtesy of a red wine braise and tomato paste, which infuses the sauce with the illusion that it spent all day simmering on the stovetop, though it takes just half an hour. A full-bodied red wine that’s not too tannic works best here.
Made with Double concentrated tomato paste
The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.
Easy
Ingredients
-
2
tbsp
olive oil
-
1-1/2
lbs
pork tenderloin, cut into 1-inch cubes
-
1-1/2
tsp
kosher salt, divided
-
1-1/4
tsp
pepper, divided
-
1-1/2
cups
chopped red onion
(from 1 large)
-
1
cup
chopped fennel
(from 1 medium bulb)
-
1-1/2
tbsp
chopped fresh thyme
-
6
cloves
garlic chopped
-
1-1/2
cups
Sangiovese wine, divided
(Chianti)
-
2
tbsp
Mutti® Double Concentrated Tomato Paste
(Doppio Concentrato)
-
2
cups
chicken stock, divided
-
1
tbsp
flour
-
1/4
cup
chopped parsley
-
1
tbsp
balsamic vinegar
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Pork tenderloin with tomato puree: Method
- Heat oil in a large high-sided skillet over high heat. Sprinkle pork with 1 teaspoon salt and 3/4 teaspoon pepper. Cook pork, turning occasionally, until browned on all sides, 3-4 minutes. Remove from pan. Add onion, fennel, thyme, and garlic. Cook until onion is translucent, 5-6 minutes, stirring. Add 1/2 cup wine and tomato paste, cook until wine is almost evaporated, reduce heat to medium, and cook until mixture is thick and pasty, 2-3 minutes, stirring frequently. Add remaining 1 cup wine, simmer for 3-4 minutes or until reduced by half.
- Whisk 1/2 cup stock and flour in a medium bowl until smooth. Add flour mixture and remaining 1 ½ cups stock to pan; bring to a simmer over medium-high, reduce heat to low, and cook 10 minutes or until slightly thickened. Return pork to pan. Simmer 3 minutes or until pork is warmed through and sauce coats meat. Stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, parsley, and vinegar.
