This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

More Recipes Like This
Pork Tenderloin with Creamy Herb Sauce
Pork Tenderloin with a Honey Grape Sauce
Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing
Pork Tenderloin with Herb Sauce
Pork Tenderloin with Mustard Sauce
more »
Top Related Articles
Rosemary
Single Servings: October '08
Greek Cuisine
The Galley Kitchen: Boat
Holiday Pork Chops (Video)
Making Slow Cooker Pulled Pork (Video)
Eight Easy Tips for Cooking with Spices and Herbs
Cooking Questions: Pork
Rosemary: An Herb to Remember
Cooking with Fresh Herbs (Video)
Related Collections
Canned Chicken Broth and Stock
Gourmet Pork Main Dishes
Greek Beef, Pork, and Lamb
Canned Food Recipes
Gourmet Main Dishes
For Members - JOIN!
Register FREE!
Supporting Membership!
Create a Recipe Box
Get Your Daily Dish
Gift Membership

Fun and Games

Supporting Member Site Tour

Contests and Sweepstakes

Community Blogs

Vote For Photos!

iPhone Dinner Spinner

1 of

Kalamata Pork Tenderloin with Rosemary

By: COOKINGQUEEN75

"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!"

Rating: Read Reviews (72)

Rate/Review | 10,680 people have saved this

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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

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.