Mediterranean pork tenderloins

Instructions

• Preheat oven to 190ºC (375ºF).

• Combine black olives, capers, garlic, lemon juice and breadcrumbs. Cut fillets lengthwise to form pockets. Stuff each fillet with the mixture and tie. Heat the oil in a non-stick frying pan over medium heat and sear the stuffed fillets on all sides for 2 minutes.

• Place in an ovenproof dish and drizzle with vermouth. Bake for 5 min or until thermometer reads 55ºC (131ºF). Season to taste. Before serving, let stand 2 to 3 min. In the same skillet, reheat the vermouth cooking juices. Stir in cornstarch and let thicken over low heat.