Pan-Roasted Pork Tenderloin with Olives

Pan-Roasted Pork Tenderloin with Olives
Pan-Roasted Pork Tenderloin with Olives

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 2

    tablespoons sliced sun-dried tomatoes (about 6 pieces) packed without oil

  • 1/2

    cup boiling water

  • 1/4

    cup chopped green olives

  • 1/4

    cup dry vermouth

  • 2

    tablespoons lemon juice

  • 1

    teaspoon chopped fresh rosemary

  • OR

  • 1/4

    teaspoon dried rosemary

  • 1/8

    teaspoon crushed red pepper

  • 2

    garlic cloves minced

  • 1

    teaspoon olive oil

  • 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

Directions

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). Preheat oven to 400º. 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 400º for 30 minutes or until thermometer registers 160º (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. Serving Size: 3 ounces tenderloin and 1/4 cup tomato-olive sauce

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