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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 degrees F.
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 degrees F.
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.