A combination of olives, balsamic vinegar, and Dijon mustard gives this Mediterranean-inspired pork tenderloin a tangy, slightly tart taste.
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
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
How to Make It
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.
While pork cooks, combine olives and remaining ingredients. Serve olive mixture over pork.
To quickly flatten pork, press with the heel of your hand.
very good and different for a change of pace!!! roasted whole tenderloin in convection oven on a rack. sliced later. used more fennel, less dijon and a jarred tapenade. will make again. if you know your guests like olives, this is perfect to serve!!! use coffee grinder to grind fennel seed. (big mustard fan in general, but to me, sometimes even a Tablespoon of dijon overpowers a dish.)
This was a quick and easy meal to prepare. Next time I will grill the pork medallions and/or use pork chops if I don't have a tenderloin on hand. Served along side roasted garlic cous cous and sliced tomatoes and cucumbers.
This is great. I didn't have ground fennel, so I chopped up fennel seeds with minced garlic and rubbed it into the pork along with the salt and pepper. Served with a side salad (spinach, purple grapes, parsley, chopped celery, and toasted pine nuts). Super fast. Try it - it won't disappoint!
Excellent combination of the fennel and olive tapenade. I toasted and crushed whole fennel seeds and used about 2x what the recipe called for to accentuate the sweetness and intensity of the fennel. I also made, chilled, sliced and fried polenta rounds in clarified, browned butter and topped each slice with tenderloin and a tablespoon of tapenade. Decorative pools of olive oil, honey, and a touch of balsamic vinegar well blended and a robust parsley sprig completed the garnish and presentation.
Pretty good recipe, pork and olives are always a good combination. I didn't have any fennel so I omitted it, and used all manzanilla (green) olives. My husband loved it but it was a little pungent for me, what with the olives and garlic.
Wow! This recipe has it all. Fast, easy, complex tastes - not your usual pork tenderloin recipe. Definitely part of the rotation now. I highly recommend to anyone who works and needs a quick dinner that doesn't taste like something your threw together. (I did not have ground fennel, so omitted from recipe, otherwise followed it exactly.)