Olive Pork Tenderloin
Covered in a light, flavorful sauce full of olives, this Olive Pork Tenderloin is an amazing one-skillet dinner! Serve over vermicelli pasta or rice with a side of steamed broccoli.
Ingredients
- 1 - 1½ pounds pork tenderloin trimmed
- ¼ -⅓ cup all purpose flour
- 2 Tablespoons olive oil
- 1 shallot chopped
- 1/2 cup pitted green olives, sliced into thirds as always, use good quality; I use Sicilian Castelvetrano or Queen olives stuffed with red pepper
- 1/2 cup pitted Kalamata olives, sliced in half
- 1 ¼ cup chicken broth
- Zest of one lemon, plus squeeze of lemon juice
- 1½ - 2 Tablespoons butter
- fresh Italian parsley, chopped for serving
Seasoning Mix
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon Italian seasoning
Instructions
- Combine Seasoning Mix ingredients in a small bowl; set aside. Place the flour in another bowl and set aside as well.
- Take the trimmed pork tenderloin and slice into round medallions about 1/2 inch thick. Lay out flat on a cutting board or piece of parchment paper and generously season both sides with the Seasoning Mix. If you have any mix left, add this to the flour. Now dredge each piece of tenderloin in flour and place back on board or parchment.
- Take a large skillet with a lid; spray with cooking spray if needed and add the olive oil. Heat over medium high heat until hot. Place the tenderloin medallions in the pan when hot and brown on both sides; about 2 minutes per side. If skillet gets too hot, turn heat down to medium when browning the second side. Remove tenderloin from pan after cooking, place on a plate and turn heat off.
- Add shallots to the skillet; the residual heat will soften them up. Stir for a couple of minutes. Add the olives and stir another minute or two to get them heated up a bit.
- Now add the chicken broth and lemon zest/squeeze of juice to the pan and turn back on to medium heat. Stir and scrape any browned bits off of the bottom of the pan. Simmer for 5 minutes, until slightly reduced.
- Return the pork tenderloin medallions back to the pan along with any juices on the plate. Cover partially and cook over medium low heat for 8-10 minutes total. Sauce will thicken up a bit, so add a bit more chicken broth if necessary - sometimes I add 1/4 cup more.
- After 10 minutes, turn heat off, add the butter to the skillet and gently stir into the sauce, until the butter melts. Sprinkle fresh parsley on top and serve over vermicelli pasta. Enjoy!