My friend Chris raved about the food and recipes she was preparing while on her new diet, so I had to look it up and try for myself. I searched the new Sonoma diet and indeed, the recipes sounded fantastic. I chose to try a pork tenderloin that you cube and cook with a variety of chopped vegetables.
I can honestly report this dish was one of the best things I have ever cooked. Absolutely tender, juicy pork pieces and the most sensational sauce– the kind of sauce you twirl around your mouth and indulge in the tangy taste. I actually took a jump for joy! This recipe is totally yummy.
I used the fresh herbs called for in the recipe, which I’m sure added to the rich flavor. The preparation is not difficult but does require a lot of chopping. Be sure to use a very large skillet as I seemed to have plentiful amounts. I froze the leftovers and will report back with how they fared.
Braised Pork Tenderloin With Olives and Capers
From The New Sonoma Diet Cookbook
(Serves 6)
Ingredients
- 2 pounds pork tenderloin
- Kosher salt
- Ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 cups 1-inch cubes unpeeled eggplant
- 2 cups chopped onion
- 1cup chopped celery
- 1 medium red bell pepper, seeded and cut into 1-inch pieces
- 6 cloves garlic, minced (1 tablespoon minced)
- 1 14 1/2-ounce can diced tomatoes, undrained
- 1cup chicken broth
- 1/4 cup white wine vinegar
- 1/4 cup green olives, pitted and chopped
- 1 tablespoon capers, rinsed and drained
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
Directions
- Trim fat from pork. Cut pork into 1-inch cubes. Season pork with kosher salt and pepper; set aside.
- In a very large skillet heat 2 tablespoons of the olive oil over medium heat. Add eggplant; cook for 5 minutes, stirring occasionally. Remove eggplant from skillet; set aside.
- In the same skillet heat 1 tablespoon of the remaining olive oil over medium-high heat.
- Add pork; cook and stir about 3 minutes or until browned. Remove from skillet; cover and keep warm.
- Add the remaining 1 tablespoon olive oil to skillet.
- Add onion, celery, bell pepper, and garlic.
- Cook and stir for 5 minutes.5.
- Stir in undrained tomatoes, chicken broth, vinegar, olives, and capers.
- Bring to boiling; reduce heat.
- Simmer, uncovered, about 15 minutes or until most of the liquid is evaporated.
- Return eggplant and pork to the skillet.
- Cover and simmer about 10 minutes more or until pork is tender.
- Stir in mint and basil.
- Sprinkle with parsley.
If the Sonoma diet sounds intriguing to you head over to their website and check it out: The Sonoma Diet Website.
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Hi nice reading your blog