Pan-Roasted Pork Tenderloin With Olives
- 2 Tbs 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 Tbs lemon juice
- 1 tsp chopped fresh or 1/4 teaspoon dried rosemary
- 1/8 tsp crushed red pepper
- 2 garlic cloves (minced)
- 1 tsp olive oil
- 1 pork tenderloin ((1-pound))
- 1/4 tsp black pepper
- 1/8 tsp salt
- 1 Tbs water
- 1 tsp cornstarch
- 1 can low-salt chicken broth ((10 1/2-ounce))
- 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.
