Pork With Onions and Capers

I don't think I have ever had a caper... apparently they will bring an unexpected hint of sharpness to the sauce-

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb  pork tenderloin
• 1 1⁄2 cups onions, sliced thin
• 1⁄2 cup dry vermouth
• 1⁄4 cup water
• 2  teaspoons condensed chicken broth
• 2  tablespoons capers, rinsed and drained
• 1⁄4 cup fat free sour cream
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. Slice tenderloin into 1/2 in slices.
2. In a large nonstick skillet, heat cooking spray until hot but not smoking. Saute the pork for about 2 minutes on each side, then remove from pan.
3. Re-spray pan and add onion. Cook, stirring, for about 3 to 4 minutes, until liquid is reduced to about 1/4 cup.
4. Stir in concentrated chicken broth and capers; raise heat to high and bring onion mixture to boil, then cook until reduced by half.
5. Turn off heat, stir in sour cream, and add sliced pork and any accumulated meat juices. Turn pork slices to coat, and serve. Salt and pepper to taste.