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Title:   Pan-Roasted Pork Tenderloin With Olives

Nutrition facts

Serving Size 3 oz
Amount per serving
Calories 143 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 4.8g 7%
  Saturated Fat 1.1g 6%
  Monounsaturated Fat 2.5g
Cholesterol 55mg 18%
Sodium 275mg 11%
Total Carbohydrates 5.5g 2%
Protein 19g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.

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)

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

last edit by blozzom, 10/2/2006 9:37:28 PM

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