Filete De Cerdo (Pork Tenderloin Caribbean)

• 2 pork tenderloins about 1 pound each
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 2 tablespoons oil
• 1 small onion minced
• 3 cloves garlic 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

1. Preheat oven to 425 degrees F. Sprinkle tenderloins with salt and pepper. In a deep oven-proof skillet, heat the oil and saute 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.
2. Cook pork for 20 minutes or until the internal temperature as measured with a meat thermometer is 145 degrees F. Remove from the oven, allow to rest 10 minutes before carving. Spoon sauce over tenderloin slices.
3. Serve 8.

pork, salt, black pepper, oil, onion, garlic, tomato paste, chicken broth, white wine, pimento stuffed green olives, golden raisins, capers

Taken from www.yummly.com/recipe/Filete-de-Cerdo-_Pork-Tenderloin-Caribbean_-2248055 (may not work)