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Filete de Cerdo (Pork Tenderloin Caribbean)
Source: National Pork Board

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

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 128.4
Total Carbs 10.5 g
Dietary Fiber 0.9 g
Sugars 8.4 g
Total Fat 5.3 g
Saturated Fat 1.1 g
Unsaturated Fat 2.4 g
Potassium 161.9 mg
Protein 6.8 g
Sodium 575.1 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1 Fruits , 1 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  Pork, tenderloin, chop, broiled
1 tsp  salt
0 1/2 tsp  black pepper
2 tbsp  vegetable oil
1 each  small onions
3 each  medium garlic cloves
2 tbsp  tomato paste
1 cup  chicken broth, low sodium
0 1/2 cup  white wine
0 1/2 each  Olives, green, manzanilla, stuffed
0 1/2 cup  Raisins, golden, seedless
0 1/4 cup  capers
  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.

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