CHEF JEFF — ONE BYTE AT A TIME: Pork PizzzaioliPair this Italian-inspired dish with a garden salad.
By: Herald Staff Report,
Pair this Italian-inspired dish with a garden salad.
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.
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