Pork Tenderloin with Olive-Mustard Tapenade

By gvcathy

Karen Levin, Cooking Light

JUNE 2004

Ingredients

• 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 8 pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground fennel
• Cooking spray
• 1/4 cup chopped pitted kalamata olives
• 1/4 cup chopped pitted green olives or onion-stuffed green olives
• 1 tablespoon fresh chopped parsley
• 1 tablespoon Dijon mustard
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon bottled minced garlic

Preparation

Step 1

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.

While pork cooks, combine olives and remaining ingredients. Serve olive mixture over pork.