Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pork Tenderloin With Olive-Piccata Sauce Recipe
    Lost? Site Map

    Pork Tenderloin With Olive-Piccata Sauce

    Pork Tenderloin With Olive-Piccata Sauce. Photo by Sandi (From CA)

    1/2 Photos of Pork Tenderloin With Olive-Piccata Sauce

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    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)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut pork crosswise into 1-inch thick slices.
    2. 2
      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.
    3. 3
      Sprinkle thyme, salt and pepper over medallions.
    4. 4
      Heat oil in a large nonstick skillet over medium heat until hot.
    5. 5
      Add medallions; cook 4 minutes per side or until no longer pink in center.
    6. 6
      Transfer to a serving plate; keep warm.
    7. 7
      Add garlic to drippings in skillet; cook and stir 30 seconds.
    8. 8
      Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.
    9. 9
      Stir in olives; heat through.
    10. 10
      Spoon sauce over medallions; top with parsley.

    Ratings & Reviews:

    Advertisement

    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
    45%
    Total Fat 9.7 g
    14%
    Saturated Fat 2.6 g
    13%
    Cholesterol 74.8 mg
    24%
    Sodium 443.0 mg
    18%
    Total Carbohydrate 1.1 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.2 g
    1%
    Protein 24.0 g
    48%

    The following items or measurements are not included:

    stuffed olives

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes