• 1 pound pork tenderloin
  • 1/4 cup whole wheat flour (Use a gluten free flour if gluten sensitivity)
  • 2 tblsp olive oil
  • 1/2 cup plain yogurt
  • 1/2 cup chicken or vegetable broth - low-fat, low-sodium, organic is best, if you are gluten sensitive use gluten-free broth like Pacific
  • 1/2 cup pitted olives (I like Kalamata), chopped
  • 2 tblsp. capers
  • 2 tblsp. fresh parsley, chopped


Slice pork into 1” thick pieces. Dust both sides of pork with flour. Put 1 tblsp oil in a pan and heat. Add 1/2 of pork and cook 3 minutes on each side. Remove pork and put on plate. Add remaining oil and pork to pan. Again, cook 3 minutes on each side. Add all pork to the pan and pour in broth. Bring to a boil. Turn down heat to low and stir in yogurt, olives and capers, cook over for 3 minutes. Sprinkle with parsley and serve.

Complete your meal with a side dish: (click on the title to view the recipe)

Panzanella Salad

Eggplant Stacks

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