Sweet and Savory Pork

Salty olives and capers interplay with sweet prunes to make the mouthwatering sauce for pork tenderloin slices.

Preparation time: 15 minutes
Cooking time: 10 minutes
Makes: 4 servings

Ingredients:

• 1 pork tenderloin (450g), trimmed and cut crosswise into 1-inch-thick slices
• 2 tbsps brown sugar
• 3 garlic cloves, crushed with garlic press
• 3/4 tsp salt
• 1/4 tsp ground black pepper
• 2 tsps olive oil
• 1/2 cup dry white wine
• 2 tbsps red wine vinegar
• 1 tsp cornstarch
• 1-1/3 tbsps Fibresure
• 1/4 tsp dried oregano
• 1/2 cup pitted prunes, coarsely chopped
• 1/4 cup pitted green olives, coarsely chopped
• 2 tbsps capers, drained

Directions:

Pat pork dry with paper towels. On waxed paper, combine brown sugar, garlic, salt, and pepper; use to coat pork.

In non-stick 12-inch frying pan, heat oil over medium-high heat until very hot. Add pork and cook until slices are lightly browned and lose their pink colour colour throughout, about 3 minutes per side. Transfer pork to plate.

In 1-cup measuring cup, blend wine, vinegar, cornstarch, Fibresure, and oregano until combined. Stir cornstarch mixture into frying pan. Heat to boiling, stirring constantly. Return pork to frying pan. Add prunes, olives, and capers; heat through.

Per serving:

About 270 calories (23 percent calories from fat), 25g protein, 22g carbohydrate, 7g total fat (2g saturated), 74mg cholesterol, 892mg sodium, 5g fibre.