Pan-Roasted Pork Tenderloin With Olives

Ingredients

• 0.3 teaspoon pepper black
• 1 teaspoon cornstarch 
• 0.1 teaspoon pepper red crushed
• 0.3 cup vermouth dry
• 2  garlic cloves minced
• 0.3 cup olives green chopped
• 2 tablespoons juice of lemon 
• 10.5 ounce low-salt chicken broth canned
• 1 teaspoon olive oil 
• 1 pound pork tenderloin 
• 0.1 teaspoon salt 
• 2 tablespoons sun-dried tomatoes packed sliced ( 6 pieces)
• 0.5 cup water boiling
• 1 tablespoon water 
• 1 teaspoon or dried fresh chopped

Equipment

• bowl
• frying pan
• oven
• kitchen thermometer

Directions

1. Combine tomatoes and boiling water in a bowl; cover and let stand 20 minutes or until soft. Stir in olives and next 5 ingredients (olives through garlic).
2. Preheat oven to 40
3. Heat oil in a 9-inch heavy skillet over medium-high heat until hot.
4. Sprinkle pork with black pepper and salt.
5. Add pork to skillet; cook 5 minutes, browning on all sides.
6. Add tomato mixture to skillet. Insert meat thermometer into thickest part of pork.
7. Place skillet in oven; bake at 400 for 30 minutes or until thermometer registers 160 (slightly pink).
8. Remove pork from the skillet. Set aside, and keep warm.
9. Combine water and cornstarch in a small bowl.
10. Add cornstarch mixture and broth to skillet; place over medium heat. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick.
11. Serve sauce with pork.