Friday, August 9, 2013

Pork Tenderloin with Olive-Mustard Tapenade

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Pork...the "other" white meat. I don't cook with it as often as I would like, but as soon as I do I always question what took me so long. Pork is extremely tender (if cooked correctly) and a healthy meat option. It can be grilled or seared on the stove top, but all it really needs is a little salt and pepper to make the flavor stand out.
This particular recipe is also easy to prepare. Simply season the pork with salt and pepper and brown it in a pan of a little oil. The tangy olive and mustard combination on top gives the pork some bite. Serve this Mediterranean-style dish with a simple vegetable side dish and you have yourself a healthy and low-carb dinner. Enjoy!
Printable Recipe

  • 1/2 tbsp. vegetable oil
  • 1 lb. pork chops 
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 cup chopped pitted kalamata olives
  • 1/4 cup chopped pitted green olives or onion-stuffed green olives
  • 1/2 tsp. dried parsley
  • 1 tbsp. Dijon mustard
  • 2 1/2 tsp. balsamic vinegar
  • 1 tsp. garlic, minced 
Heat a large nonstick skillet over medium-high heat.

Season each cutlet with salt and pepper. Heat oil in pan. Add pork to pan; cook 4 minutes on each side or until done.

While pork cooks, combine olives and remaining ingredients. Serve olive mixture over pork.

Source: Adapted from Cooking Light

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