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Description
Sun-dried tomato pesto or eggplant or red pepper spread can be used instead of, or in addition to, the black or green olive spreads. The more spreads, the merrier! This is a versatile appetizer that goes well with either red or white wine. Go Italian with Chianti or Pinot Grigio, or serve Italian-style cocktails, such as Negronis or Campari and sodas.
Ingredients
US|METRIC
8 SERVINGS
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Directions
- Preheat oven to 425 degrees F. Heat oil in a large ovenproof skillet over medium-high heat. Combine Italian seasoning, salt, and pepper in a small bowl. Rub all over pork. Add to skillet and cook, turning occasionally, until browned, about 5 minutes.
- Leave pork in skillet and roast, turning occasionally, until an instant-read food thermometer inserted in center of pork reads 145 degrees F, 12 to 15 minutes. Let stand at room temperature for 3 to 5 minutes.
- Heat skillet over medium-high heat. Add wine and bring to a boil, scraping up browned bits in pan with wooden spoon. Cook until reduced to about 2 tablespoons, about 5 minutes. Set aside.
NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium270mg11% |
| Potassium400mg11% |
| Protein15g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber<1g2% |
| Sugars1g |
| Vitamin A0% |
| Vitamin C4% |
| Calcium2% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.