Pork Tenderloin With Olive-Piccata Sauce Recipe

Name: Pork Tenderloin With Olive-Piccata Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 lb) pork tenderloin; 1 teaspoon dried thyme leaves; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1 tablespoon olive oil or 1 tablespoon butter; 1 large garlic clove, minced; 1/2 cup chicken broth or 1/2 cup stock; 1 1/2 tablespoons lemon juice; 1/3 cup thickly sliced lindsay manzanilla stuffed olives (or a combination) or 1/3 cup lindsay black pitted ripe olives (or a combination); 2 tablespoons chopped Italian parsley or 2 tablespoons chopped fresh curly-leaf parsley

Servings: persons

1 (1 lb) pork tenderloin
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil or 1 tablespoon butter
1 large garlic clove, minced
1/2 cup chicken broth or 1/2 cup stock
1 1/2 tablespoons lemon juice
1/3 cup thickly sliced lindsay manzanilla stuffed olives (or a combination) or 1/3 cup lindsay black pitted ripe olives (or a combination)
2 tablespoons chopped Italian parsley or 2 tablespoons chopped fresh curly-leaf parsley

1
Cut pork crosswise into 1-inch thick slices.
2
Place slices between sheets of waxed paper or plastic wrap; pound (or use the heal of your hand) to flatten into 1/2-inch thick medallions.
3
Sprinkle thyme, salt and pepper over medallions.
4
Heat oil in a large nonstick skillet over medium heat until hot.
5
Add medallions; cook 4 minutes per side or until no longer pink in center.
6
Transfer to a serving plate; keep warm.
7
Add garlic to drippings in skillet; cook and stir 30 seconds.
8
Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.
9
Stir in olives; heat through.
10
Spoon sauce over medallions; top with parsley.

186

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 10 ingredients. The key ingredients include: 1 (1 lb) pork tenderloin, 1 teaspoon dried thyme leaves, 1/2 teaspoon salt, 1/4 teaspoon fresh ground black pepper, and more.

Yes, Pork Tenderloin With Olive-Piccata Sauce 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.

Pork Tenderloin With Olive-Piccata Sauce

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