Recipe by MarieRynr
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.
Top Review by The Queen Bag
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.
- 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
Directions See How It's Made
- 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.