Pork tenderloin with olive tapenade
We love cooking with pork tenderloin because it's more budget-friendly than beef tenderloin, and when cooked right, it's tender and juicy and has heaps of flavor. The olive tapenade just takes things to the next level.
- 2 lbs 900 g pork tenderloin
- sea salt and ground black pepper
- 12 12 garlic-stuffed large queen olives
- 2 oz. (7 tbsp) 55 g (100 ml) Kalamata olives, pitted
- ½ oz. (4 tbsp) 14 g (60 ml) sun-dried tomatosun-dried tomatoes
- 2 tbsp 2 tbsp capers
- 4 4 fresh basil leaves, extra for garnish
- 1 tbsp 1 tbsp red wine vinegar
- 1 tbsp 1 tbsp olive oil
- 2 tbsp 2 tbsp avocado oil
- 3 oz. (1½ cups) 85 g (350 ml) leafy greens
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Making low carb simple
- Season the pork tenderloins generously with salt and pepper and set aside.
- Preheat the oven to 425°F (220°C).
- Combine the olives, sun-dried tomatoes, capers, basil, vinegar and olive oil in a food processor and pulse until finely chopped.
- Heat the avocado oil in a large oven-proof skillet over medium-high heat. Once the pan is hot, add the pork tenderloins to the skillet and cook until browned on both sides, about 4 minutes each side.
- Transfer the skillet to the oven and bake for 15 minutes, or until they are cooked all the way through.
- Once the pork is finished roasting, let it rest for 10 minutes before cutting into it. This will help it retains its juices.
- Slice into medallions and top with olive tapenade and remaining basil before serving. Serve with leafy greens.
If you have leftovers, this is amazing served as breakfast with a gooey, yolky egg on top.
Recommended special equipment
That is high praise! Thank you for sharing!
Chicken would work well in this dish. As you note, the tapenade is the real star!