NY2ATL's LOW CARB RECIPES
Pork Tenderloin with Tomatoes
Pork Tenderloin with Tomatoes
3 plum tomatoes, seeded and chopped
1/4 cup chopped green olives
1/4 cup dry white wine OR reduced sodium chicken broth
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
2 garlic cloves, pushed through a press
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup reduced sodium chicken broth
2 teaspoons **ThickenThin Not Starch Thickener** OR 1 teaspoon flour
Link for ThickenThin: www6.netrition.com/expert_foods_not_starch_page.html ****
Ingredients:
1 1/2 pounds pork tenderloin3 plum tomatoes, seeded and chopped
1/4 cup chopped green olives
1/4 cup dry white wine OR reduced sodium chicken broth
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
2 garlic cloves, pushed through a press
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup reduced sodium chicken broth
2 teaspoons **ThickenThin Not Starch Thickener** OR 1 teaspoon flour
Directions:
Combine tomatoes, olives, white wine, rosemary and garlic.Heat oven to 400F.
Heat oil in a heavy ovenproof skillet over medium-high heat until hot.
Sprinkle pork with salt and pepper.
Brown pork on all sides, about 5 minutes. Add tomato mixture.
Insert ovenproof meat thermometer into thickest part of pork.
Place skillet in oven and bake 30 minutes, or until thermometer registers 160F.
Remove pork from skillet; cover and keep warm.
Place skillet over medium heat; add broth and thickener or flour.
Bring to a boil; reduce heat and simmer until slightly thickened, 5 minutes. Serve sauce over pork.
Link for ThickenThin: www6.netrition.com/expert_foods_not_starch_page.html ****
