Pork Tenderloin With Kalamata Olives

• 2 1/2 lbs pork tenderloin
• 1 large yellow organic onion
• 6 cloves fresh organic garlic
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 Tbs olive oil
• 1 (14 oz) can stewed tomatoes
• 2 cups organic chicken broth
• 1 cup white wine
• 1 can pitted black olives
• 1 cup pitted Kalamata olives
• 1 Tbs balsamic vinegar
• 1 tsp salt
• 1/2 tsp coarse ground pepper

1. Cut the pork tenderloin into inch size chunks. Sear the chunks in a large frying pan with a little olive oil and set aside.
2. Mince the garlic, chop the onion and saute in a large pot with a little olive oil. When the onions are almost soft add the thyme and oregano and continue to saute for a few minutes. Add the tomatoes, the wine, the chicken broth, the salt, the pepper, the olives and the balsamic vinegar. Add the seared pork with its juices. Simmer gently for 45 - 60 minutes. Serve in large bowls.

pork tenderloin, yellow organic onion, garlic, thyme, oregano, olive oil, tomatoes, chicken broth, white wine, black olives, olives, balsamic vinegar, salt, ground pepper

Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-with-kalamata-olives-50024950 (may not work)