This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Television was supposed to be a national park. Instead it has become a money machine. It's a commodity now, just like pork bellies."
-Fred Friendly, Television Producer
You can use any cut of pork that you like, but the pork tenderloin will cook up much quicker. This recipe takes just a little over 30 minutes and the tenderloin will be nice and tender. Using pork loin or chops will actually add a bit more flavor but will take longer to cook.
You can take this a bit spicier by adding a little cumin and a touch of chili powder. Try using oregano instead of the sage.
Dollar for dollar this is one of the best cuts of meat going. Pork tenderloin is lean and flavorful. You can roast it, braise it, grill it, or cut it into medallions for small filets – almost anything. This recipe can be doubled for two tenderloins since in most grocery stores they are sold in 2 packs, with each tenderloin in the pack being about a pound. Ask the butcher if you want only one.
There will be a variable amount of fat and I trim this carefully. Most important is the silverskin. This is a thin layer of fascia at the head of the tenderloin on one side. It has to be trimmed because it is tough and fibrous.
Lay the tenderloin on the cutting board with the silverskin side up. Press gently on the top to flatten the meat. Slip the point of your filet knife under the fascia and cut toward the end of the tenderloin. Keep the pressure slightly upward and the silverskin will easily cut away from the meat.
Servings = 2 | Serving size =about 2 cups
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe makes great leftovers.
|2 tsp||olive oil|
|2 Tbsp||pumpkin seeds (pepitas)|
|1 ounce||prosciutto (diced)|
|1 small||onion (diced)|
|2 small||anaheim peppers (seeded and diced)|
|1||rib celery (diced)|
|4 ounces||pork tenderloin (diced)|
|1 15 ounce can||white beans (drained and rinsed)|
|1 cup||low sodium chicken broth|
|fresh ground black pepper (to taste)|
|2 tsp||dried sage|
Place the olive oil in a large sauce pan over medium high heat. Add the pumpkin seeds and prosciutto. Cook for about 2 minutes, stirring frequently.
Add the onion, peppers and celery and cook for about 5 minutes, stirring frequently.
Add the pork tenderloin and cook, stirring frequently, until the meat is lightly browned.
Add the white beans, water, chicken stock, salt, pepper, sage and paprika.
Reduce the heat to medium and simmer for about 30 minutes, stirring the soup occasionally.
Serving size = about 2 cups
Servings = 2
Amount Per Serving
|Calories 357||Calories from Fat 114|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 4g||13%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 39g||13%|
|Dietary Fiber 10g||44%|
|Vitamin A 15%||Vitamin C 125%|
|Calcium 16%||Iron 34%|
|Vitamin K 28 mcg||Potassium 1097 mg|
|Magnesium 145 mg|