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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup chopped roasted red bell pepper |
1 tablespoon balsamic vinegar |
1 (1-pound) pork tenderloin |
1/4 teaspoon salt |
1 tablespoon olive oil |
2 cups fat-free, lower-sodium chicken broth |
1 teaspoon flour |
1 tablespoon balsamic vinegar |
1/3 cup kalamata olives |
Directions:
1. Combine roasted red bell pepper and 1 tablespoon balsamic. Slice pork tenderloin lengthwise, cutting to, but not through, other side. Open halves. Place between sheets of plastic wrap; pound to 1/2 inch. Top pork with peppers; leave 1/2-inch border. Roll, starting with long side. Secure pork with picks. Sprinkle with salt. Heat a Dutch oven over medium-high heat. Add olive oil and pork; cook 6 minutes, browning all sides. Add chicken broth; bring to a boil. Cover; reduce heat, and simmer 12 minutes or until a thermometer registers 145°. Remove pork from pan; let stand 5 minutes. Combine flour and 1 tablespoon balsamic. Add flour mixture and olives to pan; cook 16 minutes. Slice pork.
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