Pan-Roasted Pork Tenderloin With Olives

Yield:

4 servings (serving size: 3 ounces tenderloin and 1/4 cup tomato-olive sauce)

Recipe from

Nutritional Information

Calories 143
Caloriesfromfat 30 %
Fat 4.8 g
Satfat 1.1 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 19.3 g
Carbohydrate 5.5 g
Fiber 0.4 g
Cholesterol 55 mg
Iron 1.9 mg
Sodium 275 mg
Calcium 25 mg

Ingredients

2 tablespoons sliced sun-dried tomatoes, packed without oil (about 6 pieces)
1/2 cup boiling water
1/4 cup chopped green olives
1/4 cup dry vermouth
2 tablespoons lemon juice
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

Preparation

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.

Note:

November 1997