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Pork Tenderloin with Capers and Olives on the light side!

I’m back.  Things were pretty busy around here over the holidays. I had every intention to blog more and highlight the holidays at our house but it didn’t work out that way. Maybe next year I can carve out a time to highlight the best part of cooking for the holidays at our house.  So new year, new cooking ideas and adventures to come.  Here is the first blog of 2016!
 
 It seems that everyone is jumping in on the New Years resolution to eat healthier and exercise more.  And from my husbands observation from his visits to the gym, resolutions only last so long. The first few weeks is a frenzy of activities.  Stores are selling new exercise wear, the end caps at grocery stores carry the multi-packs weight loss products but by the end of January, it becomes forgotten until it is time to push bathing suits. 
 
I think that we have been on the eating healthier kick for quite some time.  Sure we can make some great sweets and over indulge on savory treats, but we always come back to making sure we are eating right.  This is evident when you look through my binder of recipes and find a ton of recipes from Cooking Light dating back 15 years or so. This one is not so old, but was set aside to give a try. I never got around to it until a couple of weeks ago. I made it one night over the Christmas holidays when I was on vacation.  The end result was the proclamation from our dietitian in training that “It’s a keeper”!  Even pleased our son because of the olives and pasta we served along side.   I think it is time to pull out more of those older recipes, especially the lighter ones.
 
 
 
 
 
 

Pork Tenderloin with Olives and Capers

Ingredients

 

1 pound pork tenderloin, trimmed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/2 cup coarsely chopped pitted kalamata olives

2 tablespoons capers

2 tablespoons chopped fresh flat-leaf parsley
 
Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the pork with salt and pepper. Place the flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off the excess flour. Heat 1 1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add half of pork, and cook 2 minutes on each side or until done. Remove pork mixture from pan, and keep warm. Repeat procedure with the remaining oil and pork. Return pork to pan. Add wine and broth; bring to a boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley.

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