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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Filete de Cerdo (Pork Tenderloin Caribbean)

Source: National Pork Board

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

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 5.3 Fat, 0.4 Vegetables, 0.5 Fruits, 0.7 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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Servings

Ingredients

2.0
2 each Pork, tenderloin, chop, broiled 1.0
1 tsp salt 0.5
0 1/2 tsp black pepper 2.0
2 tbsp vegetable oil 1.0
1 each small onions 3.0
3 each medium garlic cloves 2.0
2 tbsp tomato paste 1.0
1 cup chicken broth, low sodium 0.5
0 1/2 cup white wine 0.5
0 1/2 each Olives, green, manzanilla, stuffed 0.5
0 1/2 cup Raisins, golden, seedless 0.25
0 1/4 cup capers

Directions

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.
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.
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.