Pork Tenderloin With Olive-Piccata Sauce
Ready In: 20 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
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