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Quick & Easy: Ketchup is the surprise ingredient in Pepin’s elegant pork entrée


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


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