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 Pork Tenderloin with Swiss Chard Go to recipes By StonyfieldThis 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 Ready In: 45 mins Level: Medium Prep: 10 mins Cook: 25 mins Yields: 4 Servings Print RecipeIngredients2 T olive oil1 lb pork tenderloin (cut crosswise into 1 1/2-inch steaks)1/2 t salt1/2 t black pepper1 small onion (minced)2 clv 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 broth1/3 c golden raisins3/4 c Stonyfield Organic Low Fat Plain Yogurt1 t balsamic vinegar2 T pine nuts (toasted)directionsStep 1Heat 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.Step 2In 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.Step 3Remove lid and increase heat to medium-high and cook, stirring, for about 3 minutes or until most of the liquid has evaporated.Step 4Remove chard mixture from heat. Let cool for 5 minutes, then stir in yogurt, vinegar and pine nuts. Serve with pork immediately.