1 pound pork tenderloin, trimmed, cut into 8 pieces, and pounded to 1/4″ thickness

1/2 tsp. ground black pepper

1/4 tsp. salt

1/4 C. unbleached or all-purpose flour

1 T. olive oil

1/2 C. dry white wine or nonalcoholic wine

1/2 C. reduced-sodium chicken broth

1 T. parsley

2 T. sliced black olives, drained

 

Sprinkle the pork with the pepper and salt. Place the flour in a shallow dish. Dredge the pork in the flour, turning to coat. Shake off any excess flour. Heat 1 1/2 tsp. of the oil in a large nonstick skillet over medium-high heat. Add half of the pork and cook for 2 minutes on each side, or until no longer pink. Remove to a plate and keep warm. Repeat to use the remaining oil and pork. Return the reserved pork to the pan. Add the wine, broth, and parsley and bring to a boil. Stir in the olives and cook for 4 minutes.