12	ounces (360g) pork loin, all fat removed

4	sun-dried tomato halves (not packed in oil)

olive oil cooking spray

3	large cloves garlic, thinly sliced

1/2	large red bell pepper, seeds removed and thinly sliced lengthwise

1/2	large green bell pepper, seeds removed and thinly sliced lengthwise

1	14 1/2 -ounce (411g) can diced, no salt added, tomatoes, well drained

2	tablespoons (30 ml) dry white wine

1/4	cup (60 ml) canned fat-free, low-sodium chicken broth

1/4	teaspoon (1.25 ml) fresh rosemary, minced or pinch crumbled dried

Creamy Polenta (recipe follows)

4	Greek olives, pitted and sliced, for garnish

1. Cut the pork loin into 4 slices. Place each slice between pieces of waxed paper and pound until the pork is 1/4 inch (0.6 cm) thick.
2. Place the sun-dried tomatoes in a bowl and cover with boiling water for approximately 5-8 minutes. Drain and chop.
3. Lightly coat a nonstick skillet with cooking spray. Add pork and sauté over medium-high heat for 2 to 3 minutes per side, turning once. Remove and keep warm. Add the garlic and peppers to the skillet. Sauté for 3 minutes. Add the sun-dried tomatoes, drained diced tomatoes, white wine, chicken broth and rosemary. Continue cooking over medium-high heat, stirring occasionally, until reduced by half, about 4 minutes. Just before serving, add the pork to the skillet. Serve pork over the polenta, spooning 1/4 of the sauce over each serving. Garnish with the sliced olives.