Italian Sweet & Sour Pork Tenderloin
This recipe was adapted form a recipe by Cooking Light.

Serves 8

• 3/4 cup good quality balsamic vinegar
• 1/2 cup pitted green olives
• 1/2 cup dried sweet cranberries
• 1/4 cup low sodium chicken broth
• 1 - 2 tablespoons sugar
• 6 garlic cloves
• 3 sprigs fresh thyme
• 1 pound cipollini onions, peeled (sub pearl onions if you cannot find cipollini)
• 1 teaspoon kosher salt, divided
• 1 tablespoon grapeseed oil
• 2 (1-pound) pork tenderloins, trimmed
• 1/2 teaspoon freshly ground black pepper

Preheat oven to 500°.

Combine first 8 ingredients in a medium saucepan; stir in 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to medium-low, and cook 45 minutes or until onions are almost tender, stirring occasionally. Uncover, increase heat to medium-high, and cook 7 minutes or until thick, stirring frequently.

Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle pork evenly with remaining 1/2 teaspoon salt and pepper. Add pork to pan, and cook 1 minute. Turn pork over. Place pan in oven; bake at 500° for 12 minutes or until a thermometer registers 155° (slightly pink). Remove from oven; let stand 10 minutes. (Pork continues to cook - do not worry) Slice pork crosswise into 1/2-inch-thick slices. Serve with sauce.

Per Serving: 196 Calories; 7g Fat (30.6% calories from fat); 2g Saturated Fat; 25g Protein; 9g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 519mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

 

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