Pork Tenderloin with Olive-Mustard Tapenade
Rate this recipe
0/5
(0 Votes)
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.
You'll also love
- Turkey Meatballs with Herbed... 0/5 (0 Votes)
- Turkey Breast with Garlic Roasted... 0/5 (0 Votes)
- Crab Towers with Avocado &... 0/5 (0 Votes)
- Green Beans – Flemish style 0/5 (0 Votes)
- Pork Chops with Brie & Apple... 0/5 (0 Votes)
- BEEF STROGANOFF (Jamie Oliver... 0/5 (0 Votes)
- Southern Pork Tenderloin with... 0/5 (0 Votes)
- Sun-Dried Tomato Crusted Pork... 0/5 (0 Votes)
Review this recipe