Prep 5 mins
Cook 15 mins
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)
- 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
- Cut pork crosswise into 1-inch thick slices.
- Place 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.
- Sprinkle thyme, salt and pepper over medallions.
- Heat oil in a large nonstick skillet over medium heat until hot.
- Add medallions; cook 4 minutes per side or until no longer pink in center.
- Transfer to a serving plate; keep warm.
- Add garlic to drippings in skillet; cook and stir 30 seconds.
- Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.
- Stir in olives; heat through.
- Spoon sauce over medallions; top with parsley.