Pan-Roasted Pork Tenderloin With Olives

• 2 tablespoons sliced sun-dried tomatoes, packed without oil (about 6 pieces)
• 1/2 cup boiling water
• 1/4 cup chopped green olives
• 1/4 cup dry vermouth
• 2 tablespoons lemon juice
• 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
• 1/8 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 1 teaspoon olive oil
• 1 (1-pound) pork tenderloin
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1 tablespoon water
• 1 teaspoon cornstarch
• 1 (10 1/2-ounce) can low-salt chicken broth

1. Combine tomatoes and boiling water in a bowl; cover and let stand 20 minutes or until soft. Stir in olives and next 5 ingredients (olives through garlic).
2. Preheat oven to 400u0b0.
3. Heat oil in a 9-inch heavy skillet over medium-high heat until hot. Sprinkle pork with black pepper and salt. Add pork to skillet; cook 5 minutes, browning on all sides. Add tomato mixture to skillet. Insert meat thermometer into thickest part of pork. Place skillet in oven; bake at 400u0b0 for 30 minutes or until thermometer registers 160u0b0 (slightly pink). Remove pork from the skillet. Set aside, and keep warm.
4. Combine water and cornstarch in a small bowl. Add cornstarch mixture and broth to skillet; place over medium heat. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. Serve sauce with pork.

tomatoes, boiling water, green olives, lemon juice, rosemary, red pepper, garlic, olive oil, pork tenderloin, black pepper, salt, water, cornstarch, lowsalt chicken broth

Taken from www.myrecipes.com/recipe/pan-roasted-pork-tenderloin-with-olives (may not work)