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Kalamata Pork Tenderloin with Rosemary

Kalamata Pork Tenderloin with Rosemary


"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!"
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35 m servings 233 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 96
  1. 125 Ratings

Most helpful positive review

This recipe is delicious. I added about 1/4 cup more chicken stock to the sauce and used 1/4 cup kalamata olives. My husband thought it was one of the best pork tenderloin recipes he's ever tast...

Most helpful critical review

Good, but the olives tend to overpower the dish.

Most helpful
Most positive
Least positive

This recipe is delicious. I added about 1/4 cup more chicken stock to the sauce and used 1/4 cup kalamata olives. My husband thought it was one of the best pork tenderloin recipes he's ever tast...

This was a delicious pork recipe, and turned out a lot better than I expected. I love the flavor of kalamata olives, which is a must if you make this recipe. One word of advice, however. The rec...

I live on the island of Crete in Greece, and quite honestly I could not say I have tasted any better similar dish locally. It is terrific and I will make it again and again, maybe adding a litt...

I have made this recipe several times and it is a huge hit with my family. I am Greek and we all enjoyed the wonderful aroma of this dish. I did of course change the recipe a bit. First I tender...

Good, easy recipe. I substituted Perdue chicken cutlets (or the Perdue fresh chicken tenderloins) instead of the pork & the recipe worked just as well. If u don't like the strong taste of the ka...

This was GREAT!! I do not like rosemary and substituted basil. I keep it frozen in my freezer and grabbed about 2 cups and it was DELICIOUS!! I even added more Kalamata olives than it called...

This was amazing! I know many reviewers thought the olives were overpowering, but when I saw the amount was only 1/8 cup, I stayed true to the recipe. My husband RAVED about this pork, and my me...

I have made this twice in two weeks because my husband loved it so much the first time. Great recipe! The olives are very strong, so if you don't love them as much as we do, you might want to cu...

I don't like olives, so I left them out completely. Yeah, yeah, I know it's called -Kalamata- Pork Tenderloin, but it was so good without those pesky olives that I'll give it five stars anyway.

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