Pork tenderloin with olive tapenade

Pork tenderloin with olive tapenade

We love cooking with pork tenderloin because it is an inexpensive cut of meat that when cooked right, is tender and juicy and has maximum flavor. The olive tapenade just takes things to the next level.

Pork tenderloin with olive tapenade

We love cooking with pork tenderloin because it is an inexpensive cut of meat that when cooked right, is tender and juicy and has maximum flavor. The olive tapenade just takes things to the next level.
USMetric
6 servingservings

Ingredients

  • 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
Serving
  • 3 oz. (1½ cups) 85 g (350 ml) leafy greens
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Instructions

  1. Season the pork tenderloins generously with salt and pepper and set aside.
  2. Preheat the oven to 425°F (220°C).
  3. Combine the olives, sun-dried tomatoes, capers, basil, vinegar and olive oil in a food processor and pulse until finely chopped.
  4. 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.
  5. Transfer the skillet to the oven and bake for 15 minutes, or until they are cooked all the way through.
  6. Once the pork is finished roasting, let it rest for 10 minutes before cutting into it. This will help it retains its juices.
  7. Slice into medallions and top with olive tapenade and remaining basil before serving. Serve with leafy greens.

Tip

If you have leftovers, this is amazing served as breakfast with a gooey, yolky egg on top.

Recommended special equipment

Food processor

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6 comments

  1. Andrea
    This was a delicious recipe!!! my kids loved it and it was very filling!!!!
  2. Caroline
    This one is really good. Thought the tapenade was going to be too salty (maybe because of my capers) but with the pork tenderloin it was perfect. Will add this to my favorites for sure.
  3. Terry
    Wow. 5-stars on this one. I've never cooked pork tenderloin before. I brined the meat for just a couple of hours (no brine recipe needed; just 1 Tbsp of salt for every cup of water.) Then followed these directions exactly. Not only was the meat incredibly tender and juicy. The tapenade took me right back to Central Grocery in New Orleans. Just a great meal.
    Reply: #4
  4. Crystal Pullen Team Diet Doctor

    Wow. 5-stars on this one. I've never cooked pork tenderloin before. I brined the meat for just a couple of hours (no brine recipe needed; just 1 Tbsp of salt for every cup of water.) Then followed these directions exactly. Not only was the meat incredibly tender and juicy. The tapenade took me right back to Central Grocery in New Orleans. Just a great meal.

    That is high praise! Thank you for sharing!

  5. Adia
    Personally, 5 stars on this. The olive tapenade really makes the difference here. I just wonder what it would be like with chicken instead. My daughter doesn't like the pork tenderloin at all.
    Reply: #6
  6. Kristin Parker Team Diet Doctor

    Personally, 5 stars on this. The olive tapenade really makes the difference here. I just wonder what it would be like with chicken instead. My daughter doesn't like the pork tenderloin at all.

    Chicken would work well in this dish. As you note, the tapenade is the real star!

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