Categories: Pork
Ingredients
- 2 tbsp brown sugar
- 3/4 tsp salt
- 1/4 tsp black pepper
- 3 garlic cloves, crushed
- 2 tsp olive oil
- 1 pork tenderloin (1 lb) cut into 1-inch thick slices
- 1/2 cup dry white wine
- 2 tbsp red wine vinegar
- 1 tsp cornstarch
- 1/4 tsp dried oregano
- 1/2 cup pitted prunes, chopped
- 1/4 cup pitted green olives, chopped
- 2 tbsp capers, drained
Directions
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On waxed paper, combine brown sugar, salt, pepper and garlic.
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Use to coat pork slices. In skillet, heat olive oil.
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Add pork slices and cook until lightly browned on both sides and pork just loses its pink color on the inside, about 5-7 minutes.
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Transfer pork to plate.
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In 1-cup measuring cup, mix wine, vinegar, cornstarch, and oregano until well blended. Add cornstarch mixture to skillet; cook, stirring, over medium-high heat until slightly thickened, about 1 minute.
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Return pork to skillet; add prunes, olives and capers. Heat through.