Pepper Pork

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Serves 4 (serving size: 3 pork slices and 2 tablespoons sauce)


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1 cup chopped roasted red bell pepper
1 tablespoon balsamic vinegar
1 (1-pound) pork tenderloin
1/4 teaspoon salt
1 tablespoon olive oil
2 cups fat-free, lower-sodium chicken broth
1 teaspoon flour
1 tablespoon balsamic vinegar
1/3 cup kalamata olives


Combine roasted red bell pepper and 1 tablespoon balsamic. Slice pork tenderloin lengthwise, cutting to, but not through, other side. Open halves. Place between sheets of plastic wrap; pound to 1/2 inch. Top pork with peppers; leave 1/2-inch border. Roll, starting with long side. Secure pork with picks. Sprinkle with salt. Heat a Dutch oven over medium-high heat. Add olive oil and pork; cook 6 minutes, browning all sides. Add chicken broth; bring to a boil. Cover; reduce heat, and simmer 12 minutes or until a thermometer registers 145°. Remove pork from pan; let stand 5 minutes. Combine flour and 1 tablespoon balsamic. Add flour mixture and olives to pan; cook 16 minutes. Slice pork.

Created date

August 2011

Nutritional Information

Calories 213
Fat 9.7 g
Satfat 1.7 g
Sodium 667 mg