Yield: 4 Servings
|2 tablespoons||Brown sugar|
|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|
|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