2 tablespoons sliced sun-dried tomatoes, packed without oil (about 6 pieces) |
1/2 cup boiling water |
1/4 cup chopped green olives |
1/4 cup dry vermouth |
2 tablespoons lemon juice |
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary |
1/8 teaspoon crushed red pepper |
2 garlic cloves, minced |
1 teaspoon olive oil |
1 (1-pound) pork tenderloin |
1/4 teaspoon black pepper |
1/8 teaspoon salt |
1 tablespoon water |
1 teaspoon cornstarch |
1 (10 1/2-ounce) can low-salt chicken broth |