- 2 Pork Tenderloins, about 1 pound each
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons oil
- 1 small onion, minced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1/2 cup pimento stuffed green olives, sliced
- 1/2 cup golden raisins
- 1/4 cup capers, well drained
1. Step 1
Preheat oven to 425 degrees F. Sprinkle tenderloins with salt and pepper.
In a deep oven-proof skillet, heat the oil and sauté the onion until translucent. Add tenderloins and brown on all sides.
3. Step 3
Stir together remaining ingredients in a small mixing bowl and add to skillet. Cover with oven-proof lid or foil and place in oven.
4. Step 4
Cook pork for 20 minutes or until the internal temperature as measured with a meat thermometer is 145 degrees F.
5. Step 5
Remove from the oven, allow to rest 10 minutes before carving. Spoon sauce over tenderloin slices. Serve 8.