Kalamata Pork Tenderloin with Rosemary

SUBMITTED BY: COOKINGQUEEN75 PHOTO BY: Lizzy

"This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavor!"

PREP TIME	20 Min
COOK TIME	15 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

1 pound pork tenderloin medallions
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 clove garlic, minced
1/2 cup dry red wine
1/2 cup chicken stock
1/8 cup sliced kalamata olives
1 tablespoon minced lemon zest

READ REVIEWS (50)

DIRECTIONS

Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.

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REVIEWS

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Reviewed on Jan. 23, 2007 by DFEN

This recipe is delicious. I added about 1/4 cup more chicken stock to the sauce and used 1/4 cup kalamata olives. My husband thought it was one of the best pork tenderloin recipes he's ever tasted. It's great with sauteed spinach and garlic, small red potatoes and hearty whole grain dinner rolls or bread.

15 users found this review helpful

Reviewed on Oct. 3, 2007 by Joan

I live on the island of Crete in Greece, and quite honestly I could not say I have tasted any better similar dish locally. It is terrific and I will make it again and again, maybe adding a little of some fresh herbs we have here, and using some local wine. Fantastic recipe and thank you so much!

13 users found this review helpful

Reviewed on Oct. 24, 2005 by PMCKAY1717

Good, easy recipe. I substituted Perdue chicken cutlets (or the Perdue fresh chicken tenderloins) instead of the pork & the recipe worked just as well. If u don't like the strong taste of the kalamata olives, cut back on these just a little.

8 users found this review helpful

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Recipe Submitter:

COOKINGQUEEN75

	Cooking Level: Expert Home Town: Greenville, Ohio, USA Living In: Cranberry Township, Pennsylvania, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 241

Total Fat: 11g
Cholesterol: 63mg
Sodium: 575mg
Total Carbs: 7.9g
Dietary Fiber: 0.5g
Protein: 21.4g

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