Pork Tenderloins with Sun-Dried Tomatoes and Green Olives
“Double the topping; you won't be sorry,” a reader writes of these pork tenderloins, topped with a relish-like pan sauce of sun-dried tomatoes and olives.
- Makes6 servings
- Cook Time40 minutes
- 4
Inspired by a recipe in “How to Roast a Lamb” by chef Michael Psilakis, we mix two umami-packed ingredients for this dish: sun-dried tomatoes and olives. But instead of applying the ingredients to lamb, as Psilakis does, we use them as a big Mediterranean flavor boost for lean, mild pork tenderloin. We combine them to make a relish-like pan sauce to finish pork tenderloins seasoned with Dijon, garlic and oregano. A quick sear followed by pan-roasting ensures the meat gets caramelization on the exterior, but also cooks speedily. Serve with a simple salad and crusty bread, or rice or orzo pilaf. You will need an oven-safe 12-inch skillet for this recipe.
Don’t sear the pork until deeply browned. Instead, aim for light, spotty charring, which takes about 4 minutes. Also, don’t worry if the drippings in the skillet become very dark and even smoke lightly during roasting. Deglazing the pan to make the sauce will loosen the drippings.
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