Sweet and savory pork

Yield: 4 Servings

Measure Ingredient
2 tablespoons Brown sugar
¾ teaspoon Salt
¼ teaspoon Ground black pepper
3 \N Garlic cloves; crushed or pressed
1 pounds Pork tenderloin; sliced 1\" thick
2 teaspoons Olive oil
½ cup Dry white wine
2 tablespoons Red wine vinegar
1 teaspoon Cornstarch
¼ teaspoon Dried oregano leaves
½ cup Pitted prunes; coarsely chopped
¼ cup Pitted green olives; coarsely chopped
2 tablespoons Capers; drained

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.

Copyright © 1995 The Hearst Corporation; all rights reserved Notes: Cooked with a peppery brown sugar and garlic coating, this dish is delicious with Sun- dried Tomato & Green Onion Couscous and steamed green beans. Work Time: 15 minutes; Total Time: 23 to 25 minutes.

Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 26, 1998

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