Pork tenderloin satisfies urge for meat

January 12, 1994|By Bev Bennett | Bev Bennett,Los Angeles Times Syndicate

Like most households we have more chicken than beef dinners, and we cut back on protein portions by serving pasta or rice with everything. But occasionally I have to contend with a fowl revolt: my spouse is ready for meat.

Then I choose a small pork tenderloin that yields two servings with no tempting leftovers.

Pork tenderloin has the satisfying mouth appeal of a beef tenderloin, with about half the fat. When craving meat, fat is hardly an issue, however; flavor is. And pork tenderloin is a wonderful, juicy meat that is excellent in a variety of preparations.

One of my favorites is Pork Tenderloin With Capers and Green Olives. The Mediterranean-influenced recipe is relatively low in fat. The combination of oregano, capers, olives, garlic and sun-dried tomatoes delivers great taste.

Pork tenderloin with capers and green olives

Serves 2.

1 tablespoon olive oil

1 large clove garlic

1 small onion, cut in half, then into thin half circles

1 pork tenderloin, about 3/4 pound, sliced 1 inch thick

1/2 teaspoon crushed, dried oregano

1/2 cup dry white wine

1 tablespoon capers, drained

6 to 8 cracked Greek green olives

1/4 cup diced sun-dried tomatoes, packed in oil

Salt, optional, freshly ground white pepper

Cooked orzo or rice

Heat oil in medium skillet. Add garlic and onions and saute until transparent, about 5 minutes. Push onions and garlic to side and add pork. Brown on both sides. Remove pork and set aside.

Stir in oregano and wine and cook over medium heat, scraping up any browned bits in skillet. Stir in capers, olives and tomatoes. Return pork to skillet. Reduce heat to low and simmer, covered, until pork is thoroughly cooked, 10 to 15 minutes. Season to taste with salt and pepper. Serve over cooked orzo.

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