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Pork Tenderloins with Sun-Dried Tomatoes and Green Olives

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.

By Courtney HillApril 6, 2021

  • Makes
    6 servings
  • Cook Time
    40 minutes
  • Rating

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.

Tip

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.

Ingredients
  • 4

    tablespoons grapeseed or other neutral oil, divided

  • 2

    teaspoons minced fresh oregano, plus 1 tablespoon chopped fresh oregano

  • 3

    medium garlic cloves, finely grated

  • 2

    tablespoons dijon mustard

  • Kosher salt and ground black pepper

  • 2

    1¼-pound pork tenderloins, trimmed of silver skin, halved crosswise

  • 1

    medium shallot, halved and thinly sliced

  • ½

    cup drained oil-packed sun-dried tomatoes, finely chopped

  • ¼

    cup pitted green olives, roughly chopped

  • 2

    teaspoons red wine vinegar

Step 1

Heat the oven to 450°F with a rack in the middle position. In a large bowl, stir together 2 tablespoons of oil, the minced oregano, garlic, mustard, ¾ teaspoon salt and ½ teaspoon pepper. Add the pork, turn to coat and rub the seasonings into the meat.

Step 2

In an oven-safe 12-inch skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the pork and cook, turning occasionally, until lightly browned on all sides, about 4 minutes.

Transfer the skillet to the oven and roast until the center of the thickest piece reaches 135°F or is just slightly pink when cut into, 9 to 12 minutes.

Remove from the oven; the handle will be hot. Using tongs, transfer the pork to a platter and let rest while you make the sauce.

Step 3

Set the skillet over medium and add the shallot. Cook, stirring constantly, until the shallot is lightly browned, about 1 minute.

Add the sun-dried tomatoes, olives, vinegar and ¼ cup water, then cook, scraping up any browned bits, until the tomatoes are plumped and the mixture has the consistency of a loose relish, about 3 minutes.

Remove the pan from the heat. Thinly slice the pork and return to the platter. Spoon the sauce over it and sprinkle with the chopped oregano.