Pork Tenderloin With Olive-Piccata Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Obviously you could use any brand olives, but that wouldn't be very nice after they gave us this recipe, now would it? ;o). Ingredients:
1 (1 lb) pork tenderloin |
1 teaspoon dried thyme leaves |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 tablespoon olive oil or 1 tablespoon butter |
1 large garlic clove, minced |
1/2 cup chicken broth or 1/2 cup stock |
1 1/2 tablespoons lemon juice |
1/3 cup thickly sliced lindsay manzanilla stuffed olives (or a combination) or 1/3 cup lindsay black pitted ripe olives (or a combination) |
2 tablespoons chopped italian parsley or 2 tablespoons chopped fresh curly-leaf parsley |
Directions:
1. Cut pork crosswise into 1-inch thick slices.
2. Place slices between sheets of waxed paper or plastic wrap; pound (or use the heal of your hand) to flatten into 1/2-inch thick medallions.
3. Sprinkle thyme, salt and pepper over medallions.
4. Heat oil in a large nonstick skillet over medium heat until hot.
5. Add medallions; cook 4 minutes per side or until no longer pink in center.
6. Transfer to a serving plate; keep warm.
7. Add garlic to drippings in skillet; cook and stir 30 seconds.
8. Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.
9. Stir in olives; heat through.
10. Spoon sauce over medallions; top with parsley.
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