ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pan-Roasted Pork Tenderloin With Olives

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

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

Nutrition 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

How to Make It

  1. 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).

  2. Preheat oven to 400°.

  3. 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.

  4. 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.