PORK IN PORT WINE
¾ lb. pork tenderloin
1 tsp. olive oil
Salt and freshly ground black pepper
½ cup port wine
½ cup fat-free, low-salt chicken broth
2 tbsp. ketchup
½ tsp. dried thyme
1 small bunch watercress
2 tbsp. reduced-fat vinaigrette dressing
Remove visible fat from pork and cut crosswise into 1-inch slices. Heat olive oil in a nonstick skillet over medium-high heat. Brown pork 3 minutes per side. Salt and pepper cooked sides. A meat thermometer should read 145 degrees. Remove to two dinner plates.
Add the port to the skillet and bring to a boil, scraping up the brown bits as wine boils for about 1 minute. Add the chicken broth and ketchup, stirring to combine; cook about 2 minutes. Sprinkle with thyme. Spoon sauce over pork.
Mix the watercress and salad dressing together and add to the plates. Serve with sauteed potatoes.
Makes 2 servings.
Notes: To wash watercress, place it head first into a bowl of water, leave for a minute, then lift out and shake dry. A washed ready-to-eat salad can be used instead of the watercress. Sherry can be used instead of port.
— Linda Gassenheimer
Miami Herald
