1/2 Photos of Pork Tenderloin With Olive-Piccata Sauce
Sandi (From CA)'s Note:
Ripped off without guilt from the Lindsay Olive Company website. Obviously you could use any brand olives, but that wouldn't be very nice after they gave us this recipe, now would it? ;o)
My Private Note
Units: US | Metric
- 1 (1 lb) pork tenderloin
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon olive oil or 1 tablespoon butter
- 1 large garlic clove, minced
- 1/2 cup chicken broth or 1/2 cup stock
- 1 1/2 tablespoons lemon juice
- 1/3 cup thickly sliced lindsay manzanilla stuffed olives (or a combination) or 1/3 cup lindsay black pitted ripe olives (or a combination)
- 2 tablespoons chopped Italian parsley or 2 tablespoons chopped fresh curly-leaf parsley
- 1Cut pork crosswise into 1-inch thick slices.
- 2Place slices between sheets of waxed paper or plastic wrap; pound (or use the heal of your hand) to flatten into 1/2-inch thick medallions.
- 3Sprinkle thyme, salt and pepper over medallions.
- 4Heat oil in a large nonstick skillet over medium heat until hot.
- 5Add medallions; cook 4 minutes per side or until no longer pink in center.
- 6Transfer to a serving plate; keep warm.
- 7Add garlic to drippings in skillet; cook and stir 30 seconds.
- 8Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.
- 9Stir in olives; heat through.
- 10Spoon sauce over medallions; top with parsley.
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Nutritional Facts for Pork Tenderloin With Olive-Piccata Sauce
Serving Size: 1 (157 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 192.8
- Calories from Fat 87
- Total Fat 9.7 g
- Saturated Fat 2.6 g
- Cholesterol 74.8 mg
- Sodium 443.0 mg
- Total Carbohydrate 1.1 g
- Dietary Fiber 0.1 g
- Sugars 0.2 g
- Protein 24.0 g
The following items or measurements are not included: