Curried Pork with Olives and Dried Plums

This Indian-inspired dish calls for a good-quality curry powder for authentic flavor.

2 pork tenderloins (about 12 ounces each), trimmed

1 tablespoon curry powder

1 can (141⁄2 ounces) low-sodium chicken broth or

13⁄4 cups Chicken Broth

1⁄2 cup pitted dried plums (prunes)

1⁄4 cup chopped pimiento-stuffed olives (salad olives)

• Spray nonstick 10-inch skillet with vegetable cooking spray; heat over medium-high heat until hot. Meanwhile, rub pork with curry powder.
• Add pork to skillet and cook 5 to 7 minutes, turning to brown all sides. Add broth, dried plums, and olives; heat to boiling. Partially cover skillet and cook, turning meat occasionally, 10 to 15 minutes longer or until meat thermometer inserted in center of pork reaches 155°F.
• Transfer pork to cutting board. Slice pork and serve with dried plums, olives, and pan juices.

Makes 6 main-dish servings.

Prep: 5 minutes

Cook: about 20 minutes