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Ketchup is the surprise ingredient in Pepin’s pork entree

By Linda Gassenheimer

More Information

  • Pork in Port Wine

    3/4 pound pork tenderloin

    1 teaspoon olive oil

    Salt and freshly ground black pepper

    1/2 cup port wine

    1/2 cup fat-free, low-salt chicken broth

    2 tablespoons ketchup

    1/2 teaspoon dried thyme

    1 small bunch watercress

    2 tablespoons 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 port to skillet and bring to a boil, scraping up the brown bits as wine boils for about 1 minute. Add chicken broth and ketchup, stirring to combine; cook about 2 minutes. Sprinkle with thyme. Spoon sauce over pork. Mix watercress and salad dressing together and add to plates.

    Yield: 2 servings.

    Per serving: 335 calories (19 percent from fat), 7.1 g fat (1.6 g saturated, 3.4 g monounsaturated), 109 mg cholesterol, 37.7 g protein, 13.5 g carbohydrates, 0.3 g fiber, 412 mg sodium.


  • Skillet Potatoes

    3/4 pound yellow potatoes, peeled and cut into 1/4-inch slices

    2 teaspoons olive oil

    1/2 cup water

    Salt and freshly ground black pepper

    ARRANGE potato slices in a single layer in a large nonstick skillet or 2 small skillets. Mix oil and water together and add to skillet. Bring to a boil and cover with a lid. Simmer 5 minutes. Most of the water will be evaporated and potatoes soft. Uncover and cook, turning slices until they are browned on both sides, about 1 minute. Sprinkle with salt and pepper to taste.

    Yield: 2 servings.

    Per serving: 159 calories (27 percent from fat), 4.7 g fat (0.7 g saturated, 3.3 g monounsaturated), no cholesterol, 3.2 g protein, 27.1 g carbohydrates, 2.9 g fiber, 31 mg sodium.



Juicy pork tenderloin cut into medallions and sauteed in a rich port wine sauce is a dinner that can be made quickly on a weekday or used for a special weekend treat. The skillet potatoes are crisp and golden and take only minutes to make.

“Ketchup in your sauce!” was my surprised comment when I saw famed television chef Jacques Pepin prepare this pork recipe. “Sure, ketchup or a thick tomato sauce has been used in French cooking for many years. It gives just the right amount of sweet and savory flavor and texture,” he said with a smile. I have adapted his recipe for this quick dinner.

Helpful Hints

• The quickest way to wash watercress is to 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.

Countdown

• Preheat oven to 180 degrees.

• Make potatoes.

• Make pork.

Shopping List

To buy: 3/4 pound pork tenderloin, 1 small bunch watercress, 1 bottle dried thyme, 3/4 pound yellow potatoes and 1 small bottle port wine.

Staples: Olive oil, fat-free, low-salt chicken broth, ketchup, reduced-fat vinaigrette dressing, salt and black peppercorns.

Miami Herald

Gassenheimer: dinnerinminutes.com
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