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Pork Tenderloin with Olives and Sweet-Tart Onions

Photo: Jonny Valiant; Styling: Deborah Williams
Total time 55 mins
Yield 4 servings (serving size: 3 ounces pork and about 1/3 cup sauce)

Ingredients

  • 6 tablespoons balsamic vinegar
  • 1/4 cup green olives
  • 1/4 cup dried sweet cherries
  • 2 tablespoons fat-free, lower-sodium chicken broth
  • 1 tablespoon sugar
  • 3 garlic cloves
  • 2 thyme sprigs
  • 1/2 pound cipollini onions, peeled
  • 1/2 teaspoon kosher salt, divided
  • 1 tablespoon olive oil
  • 1 (1-pound) pork tenderloins, trimmed
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 238
  • fat 7.7 g
  • satfat 1.7 g
  • monofat 4.5 g
  • polyfat 1.1 g
  • protein 18.9 g
  • carbohydrate 21.4 g
  • fiber 2.3 g
  • cholesterol 55 mg
  • iron 1.4 mg
  • sodium 416 mg
  • calcium 43 mg

How to Make It

  1. Preheat oven to 500°.

  2. Combine first 8 ingredients in a medium saucepan; stir in 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat to medium-low, and cook 45 minutes or until onions are almost tender, stirring occasionally. Uncover, increase heat to medium-high, and cook 7 minutes or until thick, stirring frequently.

  3. Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle pork evenly with remaining 1/4 teaspoon salt and pepper. Add pork to pan, and cook 1 minute. Turn pork over. Place pan in oven; bake at 500° for 12 minutes or until a thermometer registers 155° (slightly pink). Remove from oven; let stand 10 minutes. Slice pork crosswise into 1/2-inch-thick slices. Serve with sauce.