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Pork Tenderloin With Olive Sauce

Adapted from CooksAid.com

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

Servings and Times TOP

Servings

Ingredients and Preparation TOP

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

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