Sangiovese Pork Tenderloin with Tomatoes
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
When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.
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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Sangiovese Pork Tenderloin with Tomatoes: 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.
