Impress company with this tenderloin. Serve with Jasmine rice and fried plantain slices.

Filete de Cerdo (Pork Tenderloin Caribbean)

2 pork tenderloins, about 1 pound each
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoon oil
1 small onion, minced
3 garlic cloves, minced
2 tablespoons tomato paste
1 cup chicken broth
1/2 cup dry white wine
1/2 cup pimento stuffed green olives, sliced
1/2 cup golden raisins
1/4 cup capers, well drained

1. Preheat oven to 425°F (220°C).
2. Sprinkle tenderloins with salt and pepper.
3. In a deep oven-proof skillet, heat the oil and sauté the onion until translucent.
4. Add tenderloins and brown on all sides.
5. Stir together remaining ingredients in a small mixing bowl and add to skillet. Cover with oven-proof lid or foil and place in oven.
6. Bake pork for 20 minutes or until the internal temperature as measured with a meat thermometer is 150°F (65°C).
7. Remove from the oven, allow to rest 10 minutes before carving. Spoon sauce over tenderloin slices.

Serves 8.

Nutrition Facts: Calories 238 calories Protein 24 grams Fat 10 grams Sodium 814 milligrams Cholesterol 65 milligrams Saturated Fat 2 grams Carbohydrates 11 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.