Italian Pork Tenderloin with Sun-dried Tomato Gravy

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Plan Z Phase: This is a Z2 (ZReduction) recipe. I typed up this recipe as a serving for six because most pork tenderloins come packaged in two’s these days. Be sure to get the unseasoned ones. You can store leftovers in the refrigerator and make lunches out of the extras. Just heat at work and you have a rustic gourmet Italian lunch. Or this is nice enough to serve at a dinner party!

Serving Size: Serves 6

Ingredients:

• 2 pork tenderloins
• olive oil spray
• your favorite meat rub
• ½ tsp of Italian seasoning
• ½ cup of diced onion
• 1 Tbl of minced sundried tomatoes*
• ¾ cup of organic chicken broth
• 1/2 cup of heavy cream
• sea salt and pepper to taste

*For the sun-dried tomatoes, you have a few options here. You can buy regular sun-dried tomatoes and soak them in hot water to loosen then up. Then mince them or throw them into a small blender with a bit of water and whiz them. Then drain the liquid and use in the recipe. Some places also sell sun-dried tomato paste. You can use that. Or even a sun-dried tomato pesto. Just make sure it is not floating in oil or have nuts in it.

Instructions:

Preheat oven to 400 degrees.

Take out a 9″ x 13″ ovenproof pan. Spray with olive oil and add the pork tenderloins. Spray them lightly and cover with your favorite meat rub or some Italian seasoning. You can even just do salt and pepper if you prefer.

Put the tenderloins in the oven to roast. They are done when they reach 160 degrees on your thermometer. This usually only takes 20 – 30 minutes.

While the pork is roasting, make your gravy.

In a small sauce pan add a bit of olive oil spray and the onion. Cook on medium high just to loosen the onion. Don’t brown them. It will only take a minute. Add the Italian seasoning and then the chicken broth and the cream. On medium heat, get the mixture to begin bubbling. Turn down just a tad so it still bubbles but does not bubble over. A low bubble of the gravy will thicken it over time. That’s the secret to making gravy. You don’t need flour, whipping cream will do the same job without the carbohydrates and it makes for a more lush and flavorful gravy. Stir it often, almost constantly so you can see it begin to thicken up. Stop cooking when it gets to a consistency you like. Turn off and wait for the pork to be ready. You can always reheat the gravy gently. If it gets too thick you can always add a bit more cream or a bit more cream and broth and just heat it til you have what you like.

I served mine with an Eggplant salad and 2-3 Tbl (maximum) of the gravy per serving.

Enjoy!

Cheers,