Pork Tenderloin w/Tomatoes and Green Olives

Recipe posted by “Peggy” on LCT Forum

Serving Size: 6 Preparation Time: 1:00

2 plum tomatoes, seeded and chopped

¼ c green olives, chopped

¼ cup chicken broth

2 T lemon juice (or juice of one lemon, may add zest if desired)

1 tsp fresh rosemary, chopped

2 garlic cloves, pushed thru press

1 T Olive Oil

1 ½ lb. Pork tenderloin

½ tsp salt

¼ tsp pepper

1 cup chicken broth

2 tsp ThickenThin Not Starch

dash red pepper flakes

Preheat oven to 400 degrees.

Combine tomatoes, olives, chicken broth, lemon juice, rosemary, red pepper flakes and garlic.

Heat oil in a heavy, ovenproof skillet over medium high heat until hot.

Sprinkle pork with salt & 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 160 degrees.

Remove pork from skillet, cover and keep warm

Place skillet over med. Heat; add broth and thickener

Bring to a boil.

Reduce heat and simmer until slightly thickened, 5 minutes

Serve sauce over sliced pork.

Note: 1 gm carb per serving