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Peggy
This looks stunning! Love the background/nutritional info also!
Deborah
Thanks, Peggy!! Meat is notoriously difficult to style and shoot. If you asked Ben Gebo what he observes when we photograph meat, he’d say that I have an anxiety attack every time!! This is one of my very best recipes. and the photo doesn’t begin to convey how delicious it really is. I hope you’ll make it and enjoy it!!
Deborah
deana@lostpastremembered
Great dish, Deborah. I knew pork tenderloin was low in fat … but not that low. Thanks for the great info, as always!
Deborah
Thanks, Deana. It’s wonderful to know that some people really are interested in this stuff!
Deborah
Michele
Well trimmed pork tenderloin is one of our favorite mammal meats on the occasions when we eat it. And I’ve been looking for a new port reduction sauce recipe for something just like this and the one you share here sounds delicious so it will get a try out soon! I can’t use soy - can I add some sea salt instead? The roasted turnips are great too, btw!
Deborah
Michelle,
You can absolutely substitute salt for the soy, but I’m not at all sure about the right quantities of salt + molassess. I’d start with 2 teaspoons molasses and 1/8 teaspoon of salt and see how it tastes, then adjust accordingly. I hope you enjoy it. It’s also delicious with Fennel with Garlic and Parsley, if you’re feeling ambitious!
Deborah
Sean
Wow, now that looks delicious.
Michele
First, this recipe tastes just as delicious as it looks in the remarkable photo!
We’ve actually tried the port sauce two times.
First, as part of the pork tenderloin dish. Absolutely delicious! Awe did try the fennel recipe with it which is deserving of its own “thumbs way up” review. So, thanks for suggesting the fennel.
We also tried the port sauce on its own, taking it straight to reduction and then straining out the shallots and thyme. That was great too. In fact our other port sauce redux recipes in our “keeper” file were tossed out and replaced by this one!
Since I avoid soy, we added a couple of nice pinches of kosher salt and found that plus a little better than 1 tsp of organic blackstrap molasses seems about the right touch. However, my palate can imagine (does that sound odd? ;-) ) what the flavor would be like with the soy added in and next time we make this we’re going to do that…food sensitivity be darned!
Deborah
I’m so happy that you and your husband have enjoyed this recipe. I make it all the time for my husband and son. There’s just something about pork and port…
Deborah
Kathleen
This looks and sounds absolutely delicious!
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