Pepper Pork

Ingredients

• 1 tablespoon balsamic vinegar 
• 1 teaspoon flour 
• 0.3 cup kalamata olives 
• 2 cups lower-sodium chicken broth fat-free
• 1 tablespoon olive oil 
• 1 pound pork tenderloin 
• 1 cup roasted bell pepper red chopped
• 0.3 teaspoon salt 

Equipment

• frying pan
• plastic wrap
• kitchen thermometer
• dutch oven

Directions

1. Combine roasted red bell pepper and 1 tablespoon balsamic. Slice pork tenderloin lengthwise, cutting to, but not through, other side. Open halves.
2. Place between sheets of plastic wrap; pound to 1/2 inch. Top pork with peppers; leave 1/2-inch border.
3. Roll, starting with long side. Secure pork with picks.
4. Sprinkle with salt.
5. Heat a Dutch oven over medium-high heat.
6. Add olive oil and pork; cook 6 minutes, browning all sides.
7. Add chicken broth; bring to a boil. Cover; reduce heat, and simmer 12 minutes or until a thermometer registers 14
8. Remove pork from pan; let stand 5 minutes.
9. Combine flour and 1 tablespoon balsamic.
10. Add flour mixture and olives to pan; cook 16 minutes. Slice pork.