Pan-Roasted Pork Tenderloin With Olives Recipe

Name: Pan-Roasted Pork Tenderloin With Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sliced sun-dried tomatoes, packed without oil (about 6 pieces); 1/2 cup boiling water; 1/4 cup chopped green olives; 1/4 cup dry vermouth; 2 tablespoons lemon juice; 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary; 1/8 teaspoon crushed red pepper; 2 garlic cloves, minced; 1 teaspoon olive oil; 1 (1-pound) pork tenderloin; 1/4 teaspoon black pepper; 1/8 teaspoon salt; 1 tablespoon water; 1 teaspoon cornstarch; 1 (10 1/2-ounce) can low-salt chicken broth

Servings: persons

2 tablespoons sliced sun-dried tomatoes, packed without oil (about 6 pieces)
1/2 cup boiling water
1/4 cup chopped green olives
1/4 cup dry vermouth
2 tablespoons lemon juice
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1 teaspoon olive oil
1 (1-pound) pork tenderloin
1/4 teaspoon black pepper
1/8 teaspoon salt
1 tablespoon water
1 teaspoon cornstarch
1 (10 1/2-ounce) can low-salt chicken broth

1
Combine tomatoes and boiling water in a bowl; cover and let stand 20 minutes or until soft. Stir in olives and next 5 ingredients (olives through garlic).
2
Preheat oven to 400u00b0.
3
Heat oil in a 9-inch heavy skillet over medium-high heat until hot. Sprinkle pork with black pepper and salt. Add pork to skillet; cook 5 minutes, browning on all sides. Add tomato mixture to skillet. Insert meat thermometer into thickest part of pork. Place skillet in oven; bake at 400u00b0 for 30 minutes or until thermometer registers 160u00b0 (slightly pink). Remove pork from the skillet. Set aside, and keep warm.
4
Combine water and cornstarch in a small bowl. Add cornstarch mixture and broth to skillet; place over medium heat. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. Serve sauce with pork.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons sliced sun-dried tomatoes, packed without oil (about 6 pieces), 1/2 cup boiling water, 1/4 cup chopped green olives, 1/4 cup dry vermouth, and more.

Yes, Pan-Roasted Pork Tenderloin With Olives falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Roasted Pork Tenderloin With Olives

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