Pork Tenderloin with Olive-Mustard Tapenade

Pork Tenderloin with Olive-Mustard Tapenade
Pork Tenderloin with Olive-Mustard Tapenade

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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.

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