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Kalamata Pork Tenderloin with Rosemary

SUBMITTED BY: COOKINGQUEEN75  PHOTO BY: DerAvi Supporting Member (Click to learn more about Supporting Membership)

"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!"
Kalamata Pork Tenderloin with Rosemary Recipe
RECIPE RATING:
This recipe has been rated 66 times with an average star rating of 4.4
Read Reviews (54)
PREP TIME  20 Min
COOK TIME  15 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

  1. Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
  2. 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.
  3. 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

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on Nov. 1, 2007 by LIZZY9VOLT 
This was a delicious pork recipe, and turned out a lot better than I expected. I love the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed on Oct. 24, 2005 by PMCKAY1717 
Good, easy recipe. I substituted Perdue chicken cutlets (or the Perdue fresh chicken... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on Oct. 2, 2006 by BCLEMEN 
This was GREAT!! I do not like rosemary and substituted basil. I keep it frozen in my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on Feb. 14, 2006 by Jess R. 
I don't like olives, so I left them out completely. Yeah, yeah, I know it's called -Kalamata-... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on Jan. 10, 2006 by KAITCH 
This was amazing! I know many reviewers thought the olives were overpowering, but when I saw... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on Feb. 4, 2005 by MLAWRENCE14 
I have made this twice in two weeks because my husband loved it so much the first time. Great... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed on Jun. 7, 2007 by megk 
The sauce is great. I served it on top of couscous and it was perfect. Very easy to make too... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on Apr. 20, 2007 by Lizzy 
Delicious! I made this for Easter dinner, and my husband RAVED over it. It was awesome! MORE

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Photo by COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

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Nutritional Information
Kalamata Pork Tenderloin with Rosemary

Servings Per Recipe: 4

Amount Per Serving

Calories: 223

  • Total Fat: 9g
  • Cholesterol: 64mg
  • Sodium: 478mg
  • Total Carbs: 7.5g
  •     Dietary Fiber: 0.5g
  • Protein: 21.2g

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