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Obesity Discussion · 02-07-07, 01:14 PM

PORK TENDERLOIN WITH TOMATOES AND GREEN OLIVES

Servings: 6
Prep time: 0:30:00
Bake/Cook time: 0:30:00

Calories: 185
Fat: 7 grams
Protein: 25 grams
Carbohydrates: 2 grams
Fiber: 1 grams
Net Carbs: 1 grams
2 plum tomatoes, seeded and chopped
1/4 cup chopped green olives
1/4 cup dry white wine or reduced sodium chicken broth
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
2 garlic cloves, pushed through a press
1 tablespoon olive oil
2 whole pork tenderloins (1 1/2 pounds total)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup reduced sodium chicken broth
2 teaspoons ThickenThin Not Starch Thickener
1. Combine tomatoes, olives, white wine, rosemary and
garlic.
2. Heat oven to 400F. Heat oil in a heavy ovenproof skillet
over medium-high heat until hot. Sprinkle pork with salt
and pepper. Brown pork on all sides, about 5 minutes.
Add tomato mixture. Insert ovenproof meat thermometer
into thickest part of pork. Place skillet in oven and bake
30 minutes, or until thermometer registers 160F.
Remove pork from skillet; cover and keep warm.
3. Place skillet over medium heat; add broth and thickener.
Bring to a boil; reduce heat and simmer until slightly
thickened, 5 minutes. Serve sauce over pork.
The assertive of green olives, tomatoes and rosemary
compliment the mild flavor of pork tenderloin. If you have one,
use a cast iron skillet to prepare this dish.

02-07-07, 01:14 PM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,851 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Pork Tenderloin with Tomatoes and Green Olives PORK TENDERLOIN WITH TOMATOES AND GREEN OLIVES Servings: 6 Prep time: 0:30:00 Bake/Cook time: 0:30:00 Calories: 185 Fat: 7 grams Protein: 25 grams Carbohydrates: 2 grams Fiber: 1 grams Net Carbs: 1 grams 2 plum tomatoes, seeded and chopped 1/4 cup chopped green olives 1/4 cup dry white wine or reduced sodium chicken broth 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried 2 garlic cloves, pushed through a press 1 tablespoon olive oil 2 whole pork tenderloins (1 1/2 pounds total) 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup reduced sodium chicken broth 2 teaspoons ThickenThin Not Starch Thickener 1. Combine tomatoes, olives, white wine, rosemary and garlic. 2. Heat oven to 400F. Heat oil in a heavy ovenproof skillet over medium-high heat until hot. Sprinkle pork with salt and pepper. Brown pork on all sides, about 5 minutes. Add tomato mixture. Insert ovenproof meat thermometer into thickest part of pork. Place skillet in oven and bake 30 minutes, or until thermometer registers 160F. Remove pork from skillet; cover and keep warm. 3. Place skillet over medium heat; add broth and thickener. Bring to a boil; reduce heat and simmer until slightly thickened, 5 minutes. Serve sauce over pork. The assertive of green olives, tomatoes and rosemary compliment the mild flavor of pork tenderloin. If you have one, use a cast iron skillet to prepare this dish. Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to www.atkins.com __________________