Pork Tenderloin with Tomatoes and Olives

This is a must try for all you cooks out there. I enjoyed preparing and cooking this meal. Result? My whole family loved it.

Pork Tenderloin with Tomatoes and Olives

Ingredients:

• 1.5 lbs pork tenderloin (whole, trimmed)
• 2 plum tomatoes, seeded and chopped
• 1/4 cup chopped green olives (I used the one stuffed with pimiento)
• 1/4 cup dry white wine
• 1 tsp chopped rosemary (I used 1/2 tsp dried herbs de Provence)
• 2 garlic cloves, heavily minced
• 1 tbsp olive oil
• 1/2 tsp salt, 1/4 tsp pepper
• 1 cup chicken broth
• 2 Tbsp corn starch or flour (I used flour)

Combine tomatoes, olives, wine, herbs, garlic.

Pre-heat oven to 400F.

Add oil in the casserole on medium heat. 

Salt and pepper the pork. Brown all sides (5 minutes each).

Add tomato mixture and bake for 20-30 minutes.

Remove pork from the casserole and keep warm.

Heat the casserole, add broth and thickener. 

Bring to a boil then reduce heat.

Simmer for 5 minutes.

Meanwhile, slice the pork.

Serve the sauce over the pork.