Sweet and savory pork
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Brown sugar |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| 3 | 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 |
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.
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