When I decided to turn over a new leaf with my eating habits, I worried about my creamy gravies. Would they become a thing of the past? Happily, the answer to that question is no. This tomato gravy is every bit as smooth and creamy as the heavy cream version, despite its being made with milk. I now pair my tomato gravy up with super-lean pork loin, ensuring that this tasty treat has a lasting place in my high-rotation meals.
Ingredients
- 2 pork tenderloins (about 1 pound each)
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- ¼ cup all-purpose flour
- 1 ½ cups milk
- ½ cup low-sodium chicken broth
- 1 can (10 ounces) Ro*Tel or other spicy diced tomatoes
- ¼ cup chopped fresh parsley
Directions
- Preheat the oven to 400 °F. Line a rimmed baking sheet with aluminum foil.
- Sprinkle the tenderloins all over with salt and pepper. In a large skillet, heat the oil over medium-high heat. Cook the tenderloins until browned all over, 5 to 7 minutes. Remove the tenderloins and place on the prepared baking sheet. Place the baking sheet in the oven and cook the tenderloins until they reach the doneness you like, about 15 minutes. Let them rest for 5 minutes before thickly slicing.
- Meanwhile, add the butter to the skillet you cooked the tenderloins in and melt over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Sprinkle the flour over the onion and cook, stirring, for 1 minute. Slowly whisk in the milk, then the chicken broth. Simmer the mixture until thickened, 2 to 3 minutes. Whisk in the tomatoes and season to taste with salt and pepper.
- Remove the skillet from the heat and stir in the parsley. Spoon the gravy over the sliced pork and serve it up.
Serves 6 to 8
More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up
Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.
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