Pork Tenderloin with Olive-Mustard Tapenade

Pork Tenderloin with Olive-Mustard Tapenade Recipe
Randy Mayor; Cindy Barr
A combination of olives, balsamic vinegar, and Dijon mustard gives this Mediterranean-inspired pork tenderloin a tangy, slightly tart taste.

Yield:

4 servings (serving size: 2 pork medallions and 2 tablespoons olive mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 163
Caloriesfromfat 33 %
Fat 6 g
Satfat 1.6 g
Monofat 3.2 g
Polyfat 0.7 g
Protein 24.3 g
Carbohydrate 2.2 g
Fiber 0.7 g
Cholesterol 74 mg
Iron 2.2 mg
Sodium 590 mg
Calcium 31 mg

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

Preparation

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.

Note:

To quickly flatten pork, press with the heel of your hand.

Karen Levin,

June 2004
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