This recipe is from a recent Good Housekeeping - friends and family have gone wild over it. Nicest thing is that it is extremely easy yet tastes sophisticated.
2 T. brown sugar
3/4 tsp. salt
1/4 tsp. ground black pepper
3 garlic cloves, crushed with garlic press
1 pork tenderloin (1 lb.) cut into 1-inch thick slices
2 tsp. olive oil
1/2 cup dry white wine
2 T. red wine vinegar
1 tsp. cornstarch
1/4 tsp. dried oregano leaves
1/2 cup pitted prunes, coarsely chopped
1/4 cup pitted green olives, coarsely chopped
2 T. capers, drained
On waxed paper or in baggies, combine brown
sugar, salt, pepper, and garlic. use to
coat pork slices.
In nonstick 12 inch skillet over med. heat,
heat olive oil (I usually skip the oil and
PAM the skillet generously instead). Add
pork slices and cook until lightly browned
on both sides and pork just loses its pink
color on the inside, 5 to 7 minutes. Remove
pork to plate.
In a 2 cup glass measuring cup, mix wine,
vinegar, cornstarch, and oregano until well
blended. Add cornstarch mixture to skillet;
cook, stirring constantly, until slightly
thickened, about 1 minute. Return pork
to skillet; add prunes, olives and capers (i
typically don't keep capers around so I
didn't use them, still delicious), heat
through.
Makes 4 main-dish servings, appx. 245 calories
per serving and 6.g total fat (1 gram sat.)
2 T. brown sugar
3/4 tsp. salt
1/4 tsp. ground black pepper
3 garlic cloves, crushed with garlic press
1 pork tenderloin (1 lb.) cut into 1-inch thick slices
2 tsp. olive oil
1/2 cup dry white wine
2 T. red wine vinegar
1 tsp. cornstarch
1/4 tsp. dried oregano leaves
1/2 cup pitted prunes, coarsely chopped
1/4 cup pitted green olives, coarsely chopped
2 T. capers, drained
On waxed paper or in baggies, combine brown
sugar, salt, pepper, and garlic. use to
coat pork slices.
In nonstick 12 inch skillet over med. heat,
heat olive oil (I usually skip the oil and
PAM the skillet generously instead). Add
pork slices and cook until lightly browned
on both sides and pork just loses its pink
color on the inside, 5 to 7 minutes. Remove
pork to plate.
In a 2 cup glass measuring cup, mix wine,
vinegar, cornstarch, and oregano until well
blended. Add cornstarch mixture to skillet;
cook, stirring constantly, until slightly
thickened, about 1 minute. Return pork
to skillet; add prunes, olives and capers (i
typically don't keep capers around so I
didn't use them, still delicious), heat
through.
Makes 4 main-dish servings, appx. 245 calories
per serving and 6.g total fat (1 gram sat.)