Pork Tenderloin with Olive-Mustard Tapenade

By [e-mail]

Ingredients

• 1 1 lb pork tendeerloin, cut corsswise into 8 pieces
• Salt & pepper
• 1/4 t ground fennel
• Cooking spray
• 1/4 C chopped pitted kalamata olives
• 1/4 C chopped pitted green olives
• 1 T chopped parsley
• 1 T Dijon mustard
• 2 t valsamic vinegar
• 1 clove minced garlic

Details

Servings 4

Preparation

Step 1

Heat karge sjukket over med-hi heat. Press pork slices into 1/2" thick medallions. Cobine salt, pepper & fennel; rub evenly over pork. Lightly coat pork with cooking spray. Add pork to pan; cook 4 min on each side
While pork cooks, combine olives & remaining ingredients. Serve olive mixture over pork.
(Serving size: 2 pork medallions each)
163 cal.