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Description
This simple recipe takes the pork tenderloin to new heights. The tart and earthy flavors of the olives enhance the sweet and subtle flavor of the pork. Serve with Caprese Salad and Herbed Couscous and Vegetables. Recipe by Bruce Aidells, author of the "Complete Book of Pork"
Ingredients
US|METRIC
4 SERVINGS
- 2 pork tenderloins (about 1 to 1 1/2 pounds total)
- 2/3 cup olives (preferably French picholine or other mild-brined green olives)
- 2 tsp. fresh thyme (chopped)
- kosher salt (to taste)
- black pepper (to taste)
- 1 Tbsp. olive oil
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Directions
- Preheat oven to 450 degrees F.
- Lay the two tenderloins parallel to each other with thin end of one opposite the thick end of the other. This is so that you end up with a roast that is evenly thick from end to end. Using your hand, lightly press on the tenderloins to flatten them a bit.
- Squeeze each olive between your thumb and forefinger to pop out the pit and then roughly chop them. Place a layer of olives over one of the tenderloins. Place the other tenderloin on top and tie the roast with butcher’s twine at 2-inch intervals.
NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol165mg55% |
| Sodium530mg22% |
| Potassium1030mg29% |
| Protein54g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber1g4% |
| Sugars0g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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