Filete de Cerdo (Pork Tenderloin Caribbean)

Name: Filete de Cerdo (Pork Tenderloin Caribbean)
Total time: 1800 s
Yield: 8 servings
Ingredients: 2 pork tenderloin about 1 pound each; 1 teaspoon salt; 1/2 teaspoon black pepper freshly ground; 2 tablespoons oil; 1 small onion minced; 3 cloves garlic minced; 2 tablespoons tomato paste; 1 cup chicken broth; 1/2 cup dry white wine; 1/2 cup pimento stuffed green olives sliced; 1/2 cup golden raisins; 1/4 cup capers well drained

Pork

12Ingredients

┅Calories

30Minutes

Description

Impress company with this tenderloin. Serve with Jasmine rice and fried plantain slices.

Ingredients

servings:

2 pork tenderloin (about 1 pound each)
1 teaspoon salt
1/2 teaspoon black pepper (freshly ground)
2 tablespoons oil
1 small onion (minced)
3 cloves garlic (minced)
2 tablespoons tomato paste
1 cup chicken broth
1/2 cup dry white wine
1/2 cup pimento stuffed green olives (sliced)
1/2 cup golden raisins
1/4 cup capers (well drained)

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Directions

Preheat oven to 425 degrees F. Sprinkle tenderloins with salt and pepper. In a deep oven-proof skillet, heat the oil and sauté the onion until translucent. Add tenderloins and brown on all sides. Stir together remaining ingredients in a small mixing bowl and add to skillet. Cover with oven-proof lid or foil and place in oven.
Cook pork for 20 minutes or until the internal temperature as measured with a meat thermometer is 145 degrees F. Remove from the oven, allow to rest 10 minutes before carving. Spoon sauce over tenderloin slices.
Serve 8.

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