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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
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.
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