Side Pannel
Sweet and Savory Pork
Ingredients List
- 2 tb Brown sugar
- 3/4 ts Salt
- 1/4 ts Ground black pepper
- 3 Garlic cloves; crushed or
- -pressed
- 1 lb Pork tenderloin; sliced 1"
- -thick
- 2 ts Olive oil
- 1/2 c Dry white wine
- 2 tb Red wine vinegar
- 1 ts Cornstarch
- 1/4 ts Dried oregano leaves
- 1/2 c Pitted prunes; coarsely
- -chopped
- 1/4 c Pitted green olives;
- -coarsely chopped
- 2 tb Capers; drained
Directions
1. On waxed paper, combine brown sugar, salt, pepper, and garlic; use to
coat pork slices.
2. In nonstick 12-inch skillet over medium-high heat, heat olive oil. 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.
3. In 1-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 slices to
skillet; add prunes, olives, and capers; heat through.
Each serving: About 245 calories, 25 g protein, 22 g carbohydrate, 6 g
total fat (1 g saturated), 64 mg cholesterol, 840 mg sodium.
coat pork slices.
2. In nonstick 12-inch skillet over medium-high heat, heat olive oil. 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.
3. In 1-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 slices to
skillet; add prunes, olives, and capers; heat through.
Each serving: About 245 calories, 25 g protein, 22 g carbohydrate, 6 g
total fat (1 g saturated), 64 mg cholesterol, 840 mg sodium.
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