Source: National Pork Board

Caribbean flavored pork tenderloin, with olives, capers and raisins.

Servings

2 Pork, tenderloin, chop, broiled , about 1 pound each
1 tsp salt
0.5 tsp black pepper (freshly ground)
2 tbsp vegetable oil
1 small onions , minced
3 medium garlic cloves , minced
2 tbsp tomato paste
1 cup chicken broth, low sodium
0.5 cup white wine
0.5 Olives, green, manzanilla, stuffed , sliced
0.5 cup Raisins, golden, seedless
0.25 cup capers , well drained

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

This Caribbean delight is carb safe.