Pork Tenderloin with Olive Tapenade

Pork tenderloin with Olive Tapenade

• Ingredients
• 1 pound, pork tenderloin, trimmed, and cut into eight medallions.
• 1/2 teaspoon of coarsely ground sea salt
• 1/2 teaspoon of coarsely ground black pepper
• (opt) 1/4 teaspoon of ground fennel
• 1/2 teaspoon of light olive oil (or any other flavorless oil)
• 1/2 cup of mixed olives (whatever you have on hand)
• 1 tablespoon of chopped parsley,
• 2 teaspoons of aged balsamic vinegar
• 2 cloves of minced garlic.
• 
  

Method

Preheat a nonstick pan over high heat for two minutes. Combine salt, pepper, and dried fennel, and rub on the pork medallions as evenly as possible. Add the olive oil to the pan, and then cook the medallions for 4 minutes on each side, or until the internal temp reads 160 degrees. It should be slightly pink in the middle for the best results.

While the pork is cooking, a great way to save time, is to make the olive tapenade. Just combine the remaining ingredients and pulse in a food processor until it is a smooth paste. Then serve alongside the pork for a delicious, yet healthy meal.

Serve with a low calorie Cous Cous.

Til Next Time,

Daniel

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