Sangiovese Simmered Pork Tenderloin
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 Tomato Puree
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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