Pork Tenderloin with Olive-Mustard Tapenade

Randy Mayor; Cindy Barr

A combination of olives, balsamic vinegar, and Dijon mustard gives this Mediterranean-inspired pork tenderloin a tangy, slightly tart taste.

Cooking Light
JUNE 2004

  • Yield: 4 servings (serving size: 2 pork medallions and 2 tablespoons olive mixture)

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

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.

Note:

To quickly flatten pork, press with the heel of your hand.

Nutritional Information

Amount per serving

  • Calories:

    163
  • Calories from fat:

    33%
  • Fat:

    6g
  • Saturated fat:

    1.6g
  • Monounsaturated fat:

    3.2g
  • Polyunsaturated fat:

    0.7g
  • Protein:

    24.3g
  • Carbohydrate:

    2.2g
  • Fiber:

    0.7g
  • Cholesterol:

    74mg
  • Iron:

    2.2mg
  • Sodium:

    590mg
  • Calcium:

    31mg

Source:Pork Tenderloin with Olive-Mustard Tapenade

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