2 pork tenderloins (about 12 ounces each), trimmed
1 tablespoon curry powder
1 can (141⁄2 ounces) low-sodium chicken broth or
13⁄4 cups Chicken Broth
1⁄2 cup pitted dried plums (prunes)
1⁄4 cup chopped pimiento-stuffed olives (salad olives)
1. Spray nonstick 10-inch skillet with vegetable cooking spray; heat over medium-high heat until hot.
Meanwhile, rub pork with curry powder.
2. Add pork to skillet and cook 5 to 7 minutes, turning to brown all sides. Add broth, dried plums,
and olives; heat to boiling. Partially cover skillet and cook, turning meat occasionally, 10 to 15 minutes
longer or until meat thermometer inserted in center of pork reaches 155°F.
3. Transfer pork to cutting board. Slice pork andserve with dried plums, olives, and pan juices. Makes 6
This Indian-inspired dish calls for a good-quality curry powder for authentic flavor.
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