Filete de Cerdo (Pork Tenderloin Caribbean)

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

Preheat oven to 425 degrees F.

Sprinkle tenderloins with salt and pepper. In a deep oven-proof skillet, heat the oil and sauté 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.

Servings: 8
Source: National Pork Board