Pan-Roasted Pork Tenderloin With Olives

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

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Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 30%
  • Fat: 4.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 19.3g
  • Carbohydrate: 5.5g
  • Fiber: 0.4g
  • Cholesterol: 55mg
  • Iron: 1.9mg
  • Sodium: 275mg
  • Calcium: 25mg

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

  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.
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