A combination of olives, balsamic vinegar, and Dijon mustard gives this Mediterranean-inspired pork tenderloin a tangy, slightly tart taste.
Cooking Light JUNE 2004
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.
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