Pork Tenderloin With Tomatoes And Green Olives

Pork Tenderloin With Tomatoes And Green Olives
Pork Tenderloin With Tomatoes And Green Olives

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    plum tomatoes seeded, chopped

  • 1/4

    cup chopped green olives

  • 1/4

    cup dry white wine (or reduced sodium chicken broth)

  • 1

    teaspoon chopped fresh rosemary (or 1/2 tspn dried rosemary)

  • 2

    garlic cloves pressed

  • 1

    tablespoon olive oil

  • 2

    whole pork tenderloins - (1 1/2 lbs total)

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 1

    cup reduced sodium chicken broth

  • 2

    teaspoons Thick/notThin Not/Starch thickener

Directions

Combine tomatoes, olives, white wine, lemon juice, rosemary, red pepper flakes and garlic. Heat oven to 400 degrees. Heat oil in a heavy ovenproof skillet over medium-high heat until hot. Sprinkle pork with salt and pepper. Brown pork on all sides, about 5 minutes. Add tomato mixture. Insert ovenproof meat thermometer into thickest part of pork. Place skillet in oven and bake 30 minutes, or until thermometer registers 160 degrees. Remove pork from skillet; cover and keep warm. Place skillet over medium heat; add broth and thickener. Bring to a boil; reduce heat and simmer until slightly thickened, 5 minutes. Serve sauce over pork. This recipe yields 6 servings. Carbohydrates: 2 grams Net Carbs: 1 grams Fiber: 1 grams Protein: 25 grams Fat: 7 grams Calories: 185

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