The classic two-step cooking method used here—browning the pork on the stovetop first, then finishing it in the oven—produces meat that has a nicely browned exterior and perfectly cooked interior.
2 teaspoons olive oil, divided
2 garlic cloves, minced
1/2 cup oil-packed chopped sun-dried tomatoes, drained, rinsed, patted dry
1/3 cup chopped fresh basil
1 (12-oz.) pork tenderloin
1/4 teaspoon coarse salt
1/4 teaspoon pepper
1. Heat 1 teaspoon of the oil in small skillet over medium-low heat until hot. Cook and stir garlic 30 to 60 seconds or until fragrant. Remove from heat. Combine sun-dried tomatoes, basil and garlic in small bowl.
2. Heat oven to 425°F. Butterfly pork by making lengthwise cut down center of tenderloin, being careful not to cut all the way through. Open like a book; flatten with palm of hand. Spoon and press tomato mixture over tenderloin; fold over to enclose. Tie at 1 1/2-inch intervals with kitchen string. Sprinkle with salt and pepper; lightly spray with cooking spray.
3. Heat remaining 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Cook pork 4 to 6 minutes, turning to brown all sides. Place on small foil-lined rimmed baking sheet.
4. Bake 10 to 15 minutes or until internal temperature reaches 145°F. to 150°F. Remove pork. Cover loosely with foil; let stand 5 minutes. Remove string before slicing.
3 servings
PER SERVING: 200 calories, 10 g total fat (2.5 g saturated fat), 23.5 g protein, 5 g carbohydrate, 50 mg cholesterol, 230 mg sodium, 1 g fiber