Filete de Cerdo (Pork Tenderloin Caribbean)

Filete de Cerdo (Pork Tenderloin Caribbean) Ingredients

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

Instructions for Filete de Cerdo (Pork Tenderloin Caribbean)

Preheat oven to 425 degrees F. Sprinkle tenderloins with salt and pepper. In a deep oven-proof skillet, heat the oil and saut 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 150 degrees F. Remove from the oven, allow to rest 10 minutes before carving. Spoon sauce over tenderloin slices.

Main Ingredient: PorkCuisine: American

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