Jessie Grearson-Sapat’s culinary adventure took her to Portugal, where she won a contest to attend a cooking school. Inspired by the flavors of the region, she created her own version of a Portuguese chef’s recipe. Jessie’s adaptation retains the rich taste of Miguel’s roast but incorporates her modifications to make it lighter and guilt-free. Let’s delve into the history and instructions for preparing this delectable dish.

Portugal is renowned for its robust and flavorful cuisine. During Jessie’s time at the cooking school, she encountered a chef who emphasized indulgence rather than cooking light. However, Jessie decided to put her own spin on one of the chef’s recipes by reducing the amount of olive oil and heavy cream used. Her version pays homage to the traditional flavors of Miguel’s roast while catering to a healthier lifestyle. This recipe exemplifies the fusion of culinary influences and personal creativity that define the joy of cooking.

PREP: 20 MIN

COOK: 40 MIN

MAKES: 4 SERVINGS

INGREDIENTS

• 2 large potatoes, peeled and cut into 1-inch cubes
• 3 tablespoons olive oil, divided
• ¾ teaspoon pepper, divided
• ½ teaspoon salt, divided
• 2 cups dry red wine or chicken broth
• ¼ cup tawny port wine or grape juice
• 1 cup pitted dried plums
• 2 fresh rosemary sprigs
• 2 pounds pork tenderloin, cut into 1-inch cubes
• 1 cup reduced-sodium chicken broth
• 2 tablespoons reduced-fat cream cheese
• 2 tablespoons heavy whipping cream
• Additional fresh rosemary sprigs for garnish (optional)

INSTRUCTIONS

1. Preheat the oven to 400°F (200°C). Place the potato cubes in a large bowl and drizzle them with 1 tablespoon of olive oil. Sprinkle with ½ teaspoon of pepper and ¼ teaspoon of salt. Toss the potatoes until they are evenly coated.
2. Transfer the coated potatoes to a greased 15×10-inch baking pan. Bake them in the preheated oven for 40-45 minutes, or until they are tender, stirring occasionally.
3. In a small saucepan, combine the dry red wine (or chicken broth), tawny port wine (or grape juice), pitted dried plums, and fresh rosemary sprigs. Bring the mixture to a boil and let it cook until the liquid is reduced to about 1 cup, which takes approximately 25-30 minutes. Remove the rosemary sprigs and discard them. Transfer the mixture to a blender, cover, and process until smooth. Set the plum mixture aside.
4. Sprinkle the pork tenderloin cubes with the remaining ¼ teaspoon of pepper and ¼ teaspoon of salt. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Brown the pork tenderloin cubes in the skillet, then remove them from the skillet and keep them warm.
5. To the same skillet, add the reduced-sodium chicken broth, reduced-fat cream cheese, heavy whipping cream, and the plum mixture from earlier. Cook the mixture over medium-low heat until it is well blended.
6. Return the browned pork tenderloin cubes to the skillet with the sauce. Cook and stir the mixture for 8-10 minutes, or until the pork is no longer pink.
7. Serve the cooked pork and sauce alongside the roasted potatoes. Garnish with additional fresh rosemary sprigs, if desired.

ADDITIONAL INFORMATION:

• This recipe yields 4 servings.
• The combination of olive oil, red wine (or chicken broth), tawny port wine (or grape juice), dried plums, and rosemary creates a rich and savory flavor profile.
• Baking the potatoes with a light coating of olive oil, pepper, and salt yields tender and flavorful results.
• The reduced-sodium chicken broth, reduced-fat cream cheese, and heavy whipping cream contribute to a lighter version of the original recipe.
• The pork tenderloin is browned to perfection, ensuring a succulent and flavorful meat.
• The plum mixture adds a luscious and tangy dimension to the sauce.
• The dish can be garnished with fresh rosemary sprigs for an extra touch of aroma and presentation.

With Jessie Grearson-Sapat’s adaptation of Miguel’s roast, you can savor the flavors of Portugal while keeping your meal on the lighter side. This recipe showcases the beauty of cultural exchange and the joy of creating your own culinary masterpieces. Enjoy the tender pork, velvety sauce, and perfectly roasted potatoes in this delightful Portuguese-inspired dish.