Pork Tenderloin With Olive-Piccata Sauce

READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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