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Rating: 4.5 stars
18 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Karen Levin
Recipe by Cooking Light June 2004

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

163 calories; calories from fat 33%; fat 6g; saturated fat 1.6g; mono fat 3.2g; poly fat 0.7g; protein 24.3g; carbohydrates 2.2g; fiber 0.7g; cholesterol 74mg; iron 2.2mg; sodium 590mg; calcium 31mg.
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