This meal comes together in mere minutes and is perfect for hectic weeknights. To save yourself even more precious time, why not go ahead and double the recipe so you can enjoy this dish again for lunch later in the week?
| 2 | tbsp | olive oil |
| 1 | lb | pork tenderloin (cut crosswise into 1 1/2-inch steaks) |
| 1⁄2 | tsp | salt |
| 1⁄2 | tsp | black pepper |
| 1 | small onion (minced) | |
| 2 | clove | garlic (minced) |
| 1 | lb | Swiss chard (stalks cut crosswise into 1-inch pieces, leaves cut into 2-inch pieces, keep stalks and leaves separate) |
| 1⁄2 | c | low sodium chicken broth |
| 1⁄3 | c | golden raisins |
| 3⁄4 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1 | tsp | balsamic vinegar |
| 2 | tbsp | pine nuts (toasted) |
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Sprinkle pork with 1/4 teaspoon each of the salt and pepper. Add pork to skillet and cook for about 3 to 5 minutes per side, or until internal temperature reaches 140° on an instant read thermometer. Reduce heat to low if pork becomes too browned. Remove pork to a serving platter and keep warm.
In the same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add onion, garlic and chard stalks and cook until beginning to soften, about 4 minutes. Add leaves, remaining 1/4 teaspoon each of the salt and pepper, broth and raisins. Stir to combine then cover, reduce heat to medium-low, and cook for about 6 minutes or until tender and wilted, stirring occasionally.
Remove lid and increase heat to medium-high and cook, stirring, for about 3 minutes or until most of the liquid has evaporated.
Remove chard mixture from heat. Let cool for 5 minutes, then stir in yogurt, vinegar and pine nuts. Serve with pork immediately.