STRATEGY SESSION: This recipe requires consideration of the usual issues of fat, calories, glycemic index, glycemic load and flavor. The twin problems of  fat and calories are easily solved by choosing the leanest cut of pork and then subjecting it to radical surgery. I also use the minimum amount of oil required for roasting. The high glycemic  index of Port and dark soy are moderated by the red wine. The intense flavor comes from a combination of sequential reduction and marination.

To earn a place in a healthy recipe, pork must be lean. You must start with a lean cut, or resort to meticulous trimming, or—even better—both!

The healthiest cut of pork is the tenderloin, which packs plenty of flavor and personality despite its trimness. And it really is trim. Consider the following nutritional counts for 1 ounce of raw pork tenderloin, beef tenderloin, and skinless boneless chicken breast:

	Pork	Beef	Chicken
Calories	34	80	31
Total Fat	1 g	7 g	trace
Saturated Fat	trace	3 g	trace
Cholesterol	18 mg	20 mg	16 mg
Protein	6 g	5 g	7 g

Surprisingly, pork tenderloin ranks right up there with the chicken breast in calories, fat, and cholesterol. However, these cheery numbers only apply when the “visible fat” is removed. So, you’ll have to roll up your sleeves and get to work.

Serving suggestions: Pork– and especially this preparation– is delicious with roasted brussels sprouts (scheduled for an upcoming Recipe of the Week) and roasted turnips. You won’t find Macombers this time of year, but there are plenty of purple-tops around., and they’ll do very nicely.

Note: Be sure to allow enough time for the liquid to cool completely before immersing the pork in it.  If you’re pressed for time, transfer the reduced marinade to a stainless steel bowl set in an ice water bath. Cool, stirring frequently, 5 to 10 minutes. The marinade can be made in advance and refrigerated for up to 2 days or frozen for up to 6 months. If you don’t have dark soy, substitute 1 teaspoon regular soy sauce combined with 2 teaspoons molasses.  Also, I have been asked about the type of port I use in the recipe. My favorite is Fonseca Bin No.27, which is relatively inexpensive and not too sweet. Even if your liquor store doesn’t carry it, a salesperson may be able to recommend something similar. However, I suspect that any number of ports would work well.

Roasted Pork Tenderloin with Port Wine Reduction

• 4 teaspoons extra virgin olive oil, divided
• 3 tablespoons finely chopped shallots
• 1 cup dry red wine
• 1½ cups Port wine
• 3 tablespoons Balsamic vinegar
• 1 tablespoon dark soy sauce, or more if needed
• 2 teaspoons chopped fresh thyme leaves
• Salt and freshly ground black pepper to taste
• 2 pork tenderloins, about 2 pounds total, visible fat and membrane removed

1. Place a medium saucepan over medium heat and add 2 teaspoons of the oil. When it is hot, add the shallots and cook 4 to 5 minutes or until soft.
2. If you are using the dipstick method for reducing liquids, add the red wine first and insert the dipstick to mark it at the 1 cup level as a guide; then add the Port and proceed with the recipe. If you are not using the dipstick method, simply add the red wine and Port.
3. Raise the heat to high and boil for 8 to 10 minutes to reduce to 1 cup. (Dipstick method: Remove from the heat and allow the bubbles to subside before measuring with the dipstick.) Add the vinegar and 1 tablespoon of the soy sauce. Taste, and add more soy sauce if needed. Add the thyme leaves, salt and pepper, and remove from the heat. Allow to cool completely. (May be prepared in advance and refrigerated for up to 2 days or frozen for up to 2 weeks.)
4. Place the pork in a zip-lock bag and pour the cooled marinade over it. Seal the bag and marinate in the refrigerator for at least 8 hours or overnight.
5. Preheat the oven to 400°F. Reserving the marinade, remove the pork from the zip-lock bag and pat dry on paper towels. Place on a nonstick rimmed baking sheet, brush with the remaining oil, and season generously with salt and pepper. Roast 20 to 25 minutes to desired doneness or until it reaches an internal temperature of 145° on an instant-read thermometer inserted into the thickest portion of the meat. (Roasting time varies with thickness.) Transfer the meat to a platter and allow to rest 5 minutes.
6. While the pork is roasting, transfer the marinade to a saucepan. Bring to a boil over medium-high heat and reduce until syrupy, about 5 minutes.
7. While the pork is resting, transfer any juices from the roasting pan to the reduced marinade and stir. Slice the pork thickly on an angle and serve immediately with the port reduction.

Makes 8 servings

Per serving: Calories 252, 6 g total fat, 2 g saturated fat, 74 mg cholesterol, 7 g total carbohydrate, 0 g dietary fiber, 24 g protein, 276 mg sodium.