Pan-Roasted Pork Tenderloin With Olives

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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

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