Pork Tenderloin with Olive-Mustard Tapenade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A combination of olives, balsamic vinegar, and Dijon mustard gives this Mediterranean-inspired pork tenderloin a tangy, slightly tart taste. Ingredients:
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 8 pieces |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon ground fennel |
cooking spray |
1/4 cup chopped pitted kalamata olives |
1/4 cup chopped pitted green olives or onion-stuffed green olives |
1 tablespoon fresh chopped parsley |
1 tablespoon dijon mustard |
2 teaspoons balsamic vinegar |
1/2 teaspoon bottled minced garlic |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Press pork pieces into 1/2-inch-thick medallions. Combine salt, pepper, and fennel; rub evenly over pork. Lightly coat pork with cooking spray. Add pork to pan; cook 4 minutes on each side or until done.
2. While pork cooks, combine olives and remaining ingredients. Serve olive mixture over pork.
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