Braised Pork with Sun-Dried Tomatoes

Braised Pork with Sun-Dried Tomatoes

12 sun-dried (not oil packed) tomato halves
¾ lb. well-trimmed pork tenderloin, cut into 1-inch wide strips
1 ½ teaspoons balsamic vinegar
1 teaspoon olive oil
4 cups small broccoli florets
1 red onion, diced
1 cup chicken broth, defatted
1 cup dry white wine
1 clove garlic, minced
¼ teaspoon salt
2 teaspoons capers, rinsed and drained

1. With kitchen scissors or a small sharp knife, cut the sun-dried tomatoes into thin strips. Set aside. In a medium bowl, toss the pork and the vinegar. Set aside.

2. In a large non-stick saucepan, heat the oil until hot but not smoking over medium heat. Add the broccoli and onions and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the broth, wine, the sun-dried tomato strips, garlic, and salt. Bring to a simmer, cover, and cook for 3 minutes to reduce slightly and blend the flavors.

3. Add the capers and reserved pork mixture. Cover and cook until the pork is cooked through, about 5 minutes. Divide the mixture among 4 plates and serve.

Makes 4 servings:

Each serving:
254 calories, 27 grams carbohydrates, 29 grams protein, 5 grams fat.