Pork With A Sun-Dried Tomato Butter & Olive, Onion

Name: Pork With A Sun-Dried Tomato Butter & Olive, Onion Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pork; 2 lbs pork loin, cut in 1 3/4-inch slices; salt; pepper; 1 tablespoon olive oil, to saute; Butter; 1/4 cup butter; 1 teaspoon fresh rosemary; 3 tablespoons pureed sun-dried tomatoes; Topping; 1 medium onion, diced fine; 8 ounces sliced black olives; 1 teaspoon minced garlic; 1/2 cup white wine; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper

Servings: persons

Pork
2 lbs pork loin, cut in 1 3/4-inch slices
salt
pepper
1 tablespoon olive oil, to saute
Butter
1/4 cup butter
1 teaspoon fresh rosemary
3 tablespoons pureed sun-dried tomatoes
Topping
1 medium onion, diced fine
8 ounces sliced black olives
1 teaspoon minced garlic
1/2 cup white wine
1/4 teaspoon salt
1/4 teaspoon ground black pepper

1
Butter -- In a small food processor mince up sundired tomatoes. Add to the butter and rosemary and mix well. Just set off to the side. It is done.
2
Pork -- Ok this is quick. The pork loin, I used tenderloin so it is very tender. I just seasoned with salt and pepper and then went to a pan sear. A simple olive oil in a medium saute pan (no NON stick) heated to medium high. Sear each side. When the first side goes down, brush the top with the butter. Once flipped, brush that side as well with the butter. Only cook 2-3 minutes per side. The last time you flip again baste with the tomato butter and put back on the heat to finish cooking. another 2-3 minutes. It won't take long. You want the tenderloins to be medium rare. Keep a little butter for the end to top if you have any. Once done remove and cover. Temp -- I like to get to 150, it will get to 160 which is medium rare as it rests. It will be just fine. DO NOT overcook. Remove immediately and cover with foil to rest.
3
Sauce -- In the same pan I cooked the pork in, I deglazed with 1/2 cup white wine, then added, the olives, garlic and onions. Let reduce 3-4 minutes until the wine has reduced by 1/2 and the onions and olives are soft. Season with salt and pepper and just top the pork tenderloins with the onion/olive sauce and dinner is served.
4
Sides -- as I mentioned, I think couscous would be a great side. For a veggie -- roasted beets or even roasted cauliflower would be perfect.

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 16 ingredients. The key ingredients include: Pork, 2 lbs pork loin, cut in 1 3/4-inch slices, salt, pepper, and more.

Yes, Pork With A Sun-Dried Tomato Butter & Olive, Onion Sauce falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Pork With A Sun-Dried Tomato Butter & Olive, Onion Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions