Prep 10 mins
Cook 15 mins
This delicious entrée belies the fact that it is low in fat and calories. I love the rich flavour the olives and the capers give to the tender pieces of pork.
- 1 lb pork tenderloin, fillet trimmed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon garlic granules
- 1⁄4 cup plain flour
- 1 tablespoon olive oil
- 1⁄2 cup dry white wine
- 1⁄2 cup fat-free low-sodium chicken broth
- 1⁄2 cup coarsely chopped pitted kalamata olive
- 2 tablespoons capers
- 2 tablespoons chopped fresh flat leaf parsley
- Cut the pork crosswise into 8 pieces.
- Place each piece, one at a time, between two sheets of cling film and pound to ¼ inch thickness using a rolling pin or meat mallet.
- Sprinkle both sides with salt , pepper and the garlic granules.
- Dredge in flour, shaking off the excess.
- Heat 1 ½ TBS of the olive oil in a non-stick skillet over medium high heat.
- Add half the pieces of pork and brown on each side.
- Remove from the pan and keep warm.
- Repeat with the other half of the meat and remaining olive oil.
- Return all the meat to the pan.
- Add the wine and broth and bring to a boil.
- Stir in the olives and capers; cooking for 4 minutes longer.
- Sprinkle with parsley and serve.
Tasty but too salty for us. The olives and capers, though flavorful, add too much salt. In addition, 1 tbs of olive oil wasn't enough to fry all eight pieces. I wanted to like it better. Sorry I didn't.