1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1 teaspoon olive oil
1 (1-pound) pork tenderloin
1/4 teaspoon black pepper
1/8 teaspoon salt
1 tablespoon water
1 teaspoon cornstarch
1 (10 1/2-ounce) can low-salt chicken broth
How to Make It
Combine tomatoes and boiling water in a bowl; cover and let stand 20 minutes or until soft. Stir in olives and next 5 ingredients (olives through garlic).
Preheat oven to 400°.
Heat oil in a 9-inch heavy skillet over medium-high heat until hot. Sprinkle pork with black pepper and salt. Add pork to skillet; cook 5 minutes, browning on all sides. Add tomato mixture to skillet. Insert meat thermometer into thickest part of pork. Place skillet in oven; bake at 400° for 30 minutes or until thermometer registers 160° (slightly pink). Remove pork from the skillet. Set aside, and keep warm.
Combine water and cornstarch in a small bowl. Add cornstarch mixture and broth to skillet; place over medium heat. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. Serve sauce with pork.
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