Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 1997

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

143 calories; calories from fat 30%; fat 4.8g; saturated fat 1.1g; mono fat 2.5g; poly fat 0.5g; protein 19.3g; carbohydrates 5.5g; fiber 0.4g; cholesterol 55mg; iron 1.9mg; sodium 275mg; calcium 25mg.
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