"This pork tenderloin is quick and easy to prepare ahead of time. One of my favorite recipes. You can make this recipe on the grill or bake it in your oven." — Richard
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3 1/2 pounds
oil-cured black olives, pitted
salt and pepper to taste
red bell pepper, halved and deseeded
onion, thinly sliced
It is so hard to find a great pork tenderloin recipe. This was amazing. The meat was very tender and the flavor was great. Thanks for posting.
This is by far the best recipe for pork tenderloin I have ever eaten. My husband said it was incredible,but do I want to spend 2 days in prep? Preperation was minimal and the flavor was wonderful. I did not have red peppers or browning sauce, I did use olive oil on the onions and mushrooms. Cooked on the grill until done. GREAT
Absolutely perfecto! My only change was to only use about of the 1/2 of the olives because some of us don't like olives very much. Added sun-dried tomatoes to the stuffing to replace them. Garnished with Parmesan cheese and served with a spinach salad and a lovely White Zinfadel.
Loved this-very flavorful.
This recipe is wonderful! I have a sensitivity to garlic in its natural state so I used garlic powder and it was just as tasty as I imagine the original recipe would be. My husband gushed over it. I used a small (1lb) pork loin, perfect for two people. Thanks Richard.
The mustard and garlic give the pork a very different and satisfying taste. This was a very easy recipe. My family was impressed. The pork was very tender, juicy and flavourful.
Very good. Since we like a lingering flavor, we used more garlic mustard. Will try using this on pork chops also.
Wow!! This was fantastic, so tender! We can't wait to make it again and share it with some friends.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian-Style Pork Tenderloin
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 154
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