- 1
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
Preparation
Step 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).
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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