Recipe for Pork Tenderloin with Tomatoes and Green Olives 
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Yield:
6
Ingredients:
Amount Ingredient
2 x plum tomatoes seeded, chopped
1/4 cup chopped green olives
1/4 cup dry white wine
(or reduced sodium chicken broth)
1 tsp chopped fresh rosemary
(or 1/2 tspn dried rosemary)
2 x garlic cloves pressed
1 tbl olive oil
2 whl pork tenderloins - (1 1/2 lbs total)
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1 cup reduced sodium chicken broth
Instructions:
Instructions: Combine tomatoes, olives, white wine, lemon juice, rosemary, red pepper flakes and garlic.

Heat oven to 400 degrees. Heat oil in a heavy ovenproof skillet over medium-high heat until hot. Sprinkle pork with salt and pepper. Brown pork on all sides, about 5 minutes. Add tomato mixture. Insert ovenproof meat thermometer into thickest part of pork. Place skillet in oven and bake 30 minutes, or until thermometer registers 160 degrees. Remove pork from skillet; cover and keep warm.

Place skillet over medium heat; add broth and thickener. Bring to a boil; reduce heat and simmer until slightly thickened, 5 minutes. Serve sauce over pork.

This recipe yields 6 servings.

Description: "The assertive flavor of green olives, tomatoes, and rosemary compliment the mild flavor of pork tenderloin. If you have one, use a cast-iron skillet to prepare this dish."

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