| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pork, Mcrecipe | 4 | Servings | |
INGREDIENTS
| 2 | tb | Brown sugar |
| 3/4 | ts | Salt |
| 1/4 | ts | Ground black pepper |
| 3 | Garlic cloves; crushed or pressed | |
| 1 | lb | Pork tenderloin; sliced 1" thick |
| 2 | ts | Olive oil |
| 1/2 | c | Dry white wine |
| 2 | tb | Red wine vinegar |
| 1 | ts | Cornstarch |
| 1/4 | ts | Dried oregano leaves |
| 1/2 | c | Pitted prunes; coarsely chopped |
| 1/4 | c | Pitted green olives; coarsely chopped |
| 2 | tb | Capers; drained |
INSTRUCTIONS
1. On waxed paper, combine brown sugar, salt, pepper, and garlic; use to coat pork slices. 2. In nonstick 12-inch skillet over medium-high heat, heat olive oil. Add pork slices and cook until lightly browned on both sides and pork just loses its pink color on the inside, 5 to 7 minutes. Remove pork to plate. 3. In 1-cup glass measuring cup, mix wine, vinegar, cornstarch, and oregano until well blended. Add cornstarch mixture to skillet; cook, stirring constantly, until slightly thickened, about 1 minute. Return pork slices to skillet; add prunes, olives, and capers; heat through. Each serving: About 245 calories, 25 g protein, 22 g carbohydrate, 6 g total fat (1 g saturated), 64 mg cholesterol, 840 mg sodium. Copyright © 1995 The Hearst Corporation; all rights reserved Notes: Cooked with a peppery brown sugar and garlic coating, this dish is delicious with Sun- dried Tomato & Green Onion Couscous and steamed green beans. Work Time: 15 minutes; Total Time: 23 to 25 minutes. Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 26, 1998
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