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

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

How to Make It

Step 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.

Step 2

While pork cooks, combine olives and remaining ingredients. Serve olive mixture over pork.

Chef's Notes

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

Ratings & Reviews

stellacorona's Review

December 02, 2013
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.)

charoulli's Review

January 14, 2013
Super easy and very flavorful. I served with couscous and a Greek salad with feta cheese. A complete meal in a small amount of time! Making it again!

LeeAnneLang's Review

January 08, 2013
Easy to make, with great flavor.

daneanp's Review

November 04, 2012
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.

Sabrina59860's Review

September 26, 2012
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!

RCLinville's Review

September 13, 2012
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.

mirandam4's Review

August 06, 2012
This is absolutely delicious. I've made this 3 or 4 times, and every time it is such a hit. It's so easy and definitely one of my go-to meals.

gemdomer's Review

April 01, 2012
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.

ladler49's Review

February 23, 2012
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.)

Adshehan's Review

February 18, 2012
I made this exactly as the recipe said and it was a great hit. I will make it again and again!