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.
• 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.
• Preheat oven to 180 degrees.
• Make potatoes.
• Make pork.
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.
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