Prep 20 mins
Cook 20 mins
- 1 lb pork tenderloin
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon salt
- 2 teaspoons olive oil, divided
- cooking spray
- 1 tablespoon instant minced garlic
- 1⁄2 cup dry red wine
- 1⁄2 teaspoon dried rosemary, crumbled
- 2 tablespoons tomato paste
- 3⁄4 cup fat-free chicken broth
- 1⁄4 cup orange juice
- Trim fat from pork, and cut crosswise into 1 inch thick pieces.
- Place each piece between 2 sheets of heavy-duty plastic wrap;.
- flatten each piece to 1/2 inch thickness using a meat mallet or rolling pin.
- Sprinkle both sides of pork with pepper and salt.
- Heat 1 tsp oil in a 9 inch cast iron skillet coated with cooking spray over medium-high heat.
- Add pork; cook 3 minutes on each side or until done.
- Remove pork from pan; set aside.
- Heat 1 tsp oil in pan.
- Add garlic; saute 45 seconds.
- Stir in wine and rosemary, scraping pan to loosen browned bits.
- Add tomato paste; cook 2 minutes.
- Stir in broth and orange juice; cook until thick (about 6 minutes).
- Serve pork with sauce.
This was very good! The pork came out so very tender and tasty. The cooking method was perfect - flattening the meat first was really the secret here, I think. The reason for the 4 stars is the sauce - which while still flavorful, tasted overly of tomato. I think the tomato paste drowned out much of the rosemany and orange flavors that I had been expecting - I would use less next time and perhaps shred in some fresh orange zest to perk up the orange flavor a bit, as well as much more rosemary (or fresh if available).