Pork Tenderloin with Peppers, Olives, and Prunes

Makes 4 servings

• 1 1/2 pounds pork tenderloin, trimmed of fat, cut into ½ inch
• ½ teaspoon sea salt
• ½ teaspoon ground pepper
• 1 Tablespoon extra-virgin oil
• 1 small onion, thinly sliced
• 1 medium bell pepper, thinly sliced
• ¼ cup chopped pitted green olives
• ½ cup chopped pitted prunes
• ½ cup organic reduced sodium chicken broth (or vegetable broth)
• 2 Tablespoons red-wine vinegar

1. Season pork evenly with salt and pepper; set aside.
2. Heat oil in a large sauce pan over medium-high heat.
3. Cook onion and bell pepper, stirring frequently, for 5 minutes, or until onion is transparent.
4. Add pork; cook, stirring frequently, for 5 minutes, or until meat is no longer pink.
5. Add olives and prunes; cook, stirring frequently, for 3 minutes.
6. Add broth and vinegar; bring to a boil; reduce heat to low cook, covered, for 10 to 15 minutes, or until pork is cooked thoroughly and sauce is thickened.

Nutritional Information per Serving:
Calories:  306
Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 82 mg
Sodium: 892 mg
Sugar: 10 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 36 g