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Filete De Cerdo (Pork Tenderloin Caribbean)
Courtesy of National Pork Board
Servings: 8
Prep Time: n/a Cook Time: 30 Min. What you need:
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+ 2 pork tenderloins, about 1 lb. each
+ 1 tsp. salt + 1/2 tsp. black pepper, freshly ground + 2 Tbsp. oil + 1 small onion, minced + 3 cloves garlic, minced + 2 Tbsp. tomato paste + 1 c. chicken broth + 1/2 c. dry white wine + 1/2 c. pimento stuffed green olives, sliced + 1/2 c. golden raisins + 1/4 c. capers, well drained What to do:
1. Preheat oven to 425°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.
2. Cook pork for 20 minutes or until the internal temperature as measured with a meat thermometer is 145°F. Remove from the oven, allow to rest 10 minutes before carving. Spoon sauce over tenderloin slices. * Impress company with this tenderloin. Serve with Jasmine rice and fried plantain slices. * Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com Nutritional information:
Calories: 219; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 65mg; Total Carbs: 11g; Protein: 24g; Sodium: 814mg;
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