Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 336 |
| Total Fat | 17 g |
| Saturated Fat | 3.5 g |
| Sodium | 523 mg |
| Total Carbohydrate | 10 g |
| Dietary Fiber | 1 g |
| Protein | 36 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Pork tenderloin | ¾ pound |
| Salt | ¼ teaspoon |
| Dash of fresh ground pepper |
| Olive oil | 2 + 2 teaspoons |
| Water | ¼ cup |
| Pitted black olives in water, sliced | ¼ cup |
| Balsamic vinegar | 1 tablespoon |
| Honey | 1 tablespoon |
| Chives, chopped | ¼ cup |
Directions
- Season the pork with the salt and pepper.
- Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Place pork tenderloin in pan and cook for about 6-8 minutes, until browned on all sides. Pour ¼ cup water into the pan, cover, and cook for an additional 10 minutes, or until cooked through.
- Heat the remaining 2 teaspoons of oil in a small saucepan over medium-high heat. Add olives and sauté for about 2 minutes. Stir in the balsamic vinegar and honey, bring to a boil, and then remove from heat.
- Slice the meat and place onto 2 plates. Top with the chopped chives and the olive sauce.
Exchanges
4.5 lean meats; 1 vegetable; 1 fat; 0.5 starches
Side Suggestions: Asparagus
Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add ½ a bunch of trimmed asparagus (about 10-12 spears). Cook for about 8-10 minutes, stirring occasionally.
Side Suggestions: Long-grain Rice Pilaf