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1 pork tenderloin
1 tbsp butter or olive oil
1/2 cup bottled salsa
1/4 cup sliced black olives, optional
1/4 cup chopped fresh rosemary
chopped parsley or sliced green onions
Slice pork into rounds 11/2 in. (3.5 cm) thick. Place, cut-side down, on a cutting board. Cover with a piece of plastic wrap. Using palm of your hand, gently press each piece until about 1/2 in. (1 cm) thick. Don't worry if they're not even in thickness. Melt butter in a large frying pan over medium-high heat. Add pork and lightly brown, about 2 min per side. Don't crowd pan. You may have to do this in 2 batches and then return all meat to pan. Spoon salsa over lightly browned pork. Pour 1/4 cup (50 mL) water overtop. Scatter with olives and sprinkle with rosemary. Reduce heat to medium-low. Cover and simmer 5 min, turning halfway through. Sprinkle with parsley.
Calories 205, Protein 28g, Carbohydrates 3g, Fat 9g, Fibre 1g, Sodium 537mg.
Slice it and everyday low-fat tenderloin turns into impressive-looking medallions. Then salsa and rosemary spruce it up even more.