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.

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