Pan-Roasted Pork Tenderloin With Olives
2 tablespoons sliced sun-dried tomatoes, packed without oil (about 6 pieces)
1/2 cup boiling water
1/4 cup chopped green olives
1/4 cup dry vermouth
2 tablespoons lemon juice
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1 teaspoon olive oil
1 (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
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 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.
Yield: 4 servings (serving size: 3 ounces tenderloin and 1/4 cup tomato-olive sauce)
NUTRITION PER SERVING
CALORIES 143(30% from fat); FAT 4.8g (sat 1.1g,mono 2.5g,poly 0.5g); PROTEIN 19.3g; CHOLESTEROL 55mg; CALCIUM 25mg; SODIUM 275mg; FIBER 0.4g; IRON 1.9mg; CARBOHYDRATE 5.5g
WW Points: 3
Cal: 143 ; Fat: 5 ; Fiber: 0.4