Pork Tenderloin with Olive-Mustard Tapenade

Pork Tenderloin with Olive-Mustard Tapenade
Photo by Randy Mayor


  • ¼ teaspoon black pepper
  • 1 tablespoon fresh chopped parsley
  • ½ teaspoon bottled minced garlic
  • 1 tablespoon Dijon mustard
  • ¼ cup chopped pitted kalamata olives
  • ¼ cup chopped pitted green olives or onion-stuffed green olives
  • ¼ teaspoon ground fennel
  • + 4 more ingredients
    • Cooking spray
    • 2 teaspoons balsamic vinegar
    • 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 8 pieces
    • ½ teaspoon salt

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 rem...

View full recipe at My Recipes


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