Rush Hour Gourmet: Pork Pizzaioli

A Neapolitan pizza-style sauce over tender, juicy pork makes a quick and simple dinner.

Butterflying the pork by cutting it almost in half lengthwise helps it cook in under 10 minutes.

Makes 2 servings

1/2 cup low-sodium pasta sauce

6 pitted black olives, cut in half

2 teaspoons minced garlic

Several drops hot pepper sauce

Salt and freshly ground pepper

3/4 pound pork tenderloin

Olive oil spray

1. Place pasta sauce, olives, and garlic in a microwave-safe bowl. Cover and microwave on high 1 minute, or place in a medium-size saucepan and simmer 2 minutes, until heated through. Add hot pepper sauce and salt and pepper to taste. Cover and set aside.

2. Cut pork almost in half lengthwise. Do not cut all the way through; it should open like a book. Heat a medium-size nonstick skillet over medium-high heat and spray with olive oil. Add pork. Brown 2 minutes. Turn and brown second side 2 minutes. Add salt and pepper to taste to the cooked side.

3. Lower heat to medium, cover with a lid and cook 4 more minutes, until meat thermometer reads 145 degrees.  

4. Remove from the skillet, cut in half, and spoon sauce on top. Makes 2 servings.

Per serving: 276 calories, 8 g fat, 109 mg cholesterol, 37 g protein, 11 g carbohydrates, 2 g fiber, 205 mg sodium.