Ingredients

• 2 tbsp brown sugar
• 3/4 tsp salt
• 1/4 tsp black pepper
• 3 garlic cloves, crushed
• 2 tsp olive oil
• 1 pork tenderloin (1 lb) cut into 1-inch thick slices
• 1/2 cup dry white wine
• 2 tbsp red wine vinegar
• 1 tsp cornstarch
• 1/4 tsp dried oregano
• 1/2 cup pitted prunes, chopped
• 1/4 cup pitted green olives, chopped
• 2 tbsp capers, drained

Directions

1. On waxed paper, combine brown sugar, salt, pepper and garlic.

2. Use to coat pork slices. In skillet, heat olive oil.

3. Add pork slices and cook until lightly browned on both sides and pork just loses its pink color on the inside, about 5-7 minutes.

4. Transfer pork to plate.

5. In 1-cup measuring cup, mix wine, vinegar, cornstarch, and oregano until well blended. Add cornstarch mixture to skillet; cook, stirring, over medium-high heat until slightly thickened, about 1 minute.

6. Return pork to skillet; add prunes, olives and capers. Heat through.

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