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Pork Tenderloin with Capers and Green Olives Recipe

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This recipe for Pork Tenderloin with Capers and Green Olives, by , is from Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Jim Fitzpatrick
Added: Monday, April 7, 2008
Category:
Category:
Ingredients:  
Ingredients:  
1 T. olive oil
1 large clove garlic
1 small onion, peeled, cut in half, then into thin half circles
1 pork tenderloin, approximately 3/4 #, slices 1 " thick-pounded to 1/4 " thickness.
1/2 t. crushed dried oregano
1/2 dry white wine
1 T. capers, drained
8 cracked Greek green olives
1/4 c. diced sun dried tomatoes packed in oil
salt and pepper to taste
prepared rice or orzo
Directions:
Directions:
Heat oil in medium skillet. Add garlic and onions and saute until transparent, about 5 minutes. Remove from pan and keep warm. Add pork cutlets, adding oil as needed to brown pork on both sides. Remove pork and tent to keep warm.
Add wine and oregano to the skillet and cook over medium heat scraping up browned bits. Add capers, olives, tomatoes. Return onions and pork to pan. Reduce heat to low, cover and simmer until pork is cooked through approximately 10-15 minutes. Add more wine if it appears too dry. Season with salt and pepper and serve over cooked rice or orzo.
Number Of Servings:
Number Of Servings:
serves 2

 

 

 

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