CHEF JEFF — ONE BYTE AT A TIME: Pork Pizzzaioli

Pair this Italian-inspired dish with a garden salad.

Pork Pizzzaioli

½ cup low-sodium pasta sauce

4 pitted, black olives, cut in half

Hot pepper sauce

Salt and freshly ground black pepper

¾ pound pork tenderloin

2 teaspoons minced garlic

Olive oil spray

Place pasta sauce, olives in microwave-safe bowl. Cover, microwave on high 2 minutes or until heated through. Add a drop or two of hot pepper sauce, salt, pepper to taste. Cover and remove from heat while pork cooks. Cut pork in half, lengthwise. Do not cut all the way through. It should open like a book. Heat medium-size nonstick skillet over medium-high heat, spray with olive oil. Add garlic, pork. Brown 2 minutes. Turn, brown second side 2 more minutes. Meat thermometer should read 145 degrees. Remove from skillet, cut in half, and spoon sauce on top.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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