READY IN 35 mins

Kalamata Pork Tenderloin with Rosemary

Read Reviews (90)

"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!" — COOKINGQUEEN75

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.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 23, 2007

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 tasted. It's great with sauteed spinach and garlic, small red potatoes and hearty whole grain dinner rolls or bread.

—DFEN

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Most Helpful Critical Review

Feb 24, 2004

Good, but the olives tend to overpower the dish.

—DAUBIN

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118 Ratings

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Nov 01, 2007

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 recipe says to brown the pork then let sit on a plate. For some reason, I assumed you just brown the outside and it would all cook thoroughly later. I was wrong. You must cook the pork thoroughly when it is in the pan. Probably a blonde moment on my part, but if you are reading the recipe, understand it must be cooked during the begining.

—LIZZY9VOLT

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Oct 03, 2007

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 little of some fresh herbs we have here, and using some local wine. Fantastic recipe and thank you so much!

—Joan

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May 27, 2008

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 tenderized the meat real good then I made a marinade using wine, lemon juice, EVOO ( extra virgin olive oil),rosemary and cut up pitted kalamata olives. I let the meat soak in this for about 1/2 hour. I then follow the rest of the recipe according to how it is written. The difference is incredible as far as taste. When cooking meat, it isn't just the taste but the wonderful aroma the accompanies the dish. I served the meat with red greek style potatoes and greek style green beans with feta and regular kalamata olives as an appetizer. This dish is favmassio! OPA!

—Greek Girl Dea

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Oct 24, 2005

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 kalamata olives, cut back on these just a little.

—PMCKAY1717

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Oct 02, 2006

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 for b/c I love the flavor it adds. The pork was very tender. I will definitely make this again and again. Thanks for the great recipe!!

—Beth

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Jan 10, 2006

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 meat-hating children devoured their entire portion! I found it easy to make and pretty much fool-proof... this one's a keeper! I would have never thought of pairing kalamata olives and pork! So flavourful!

—KAITCH

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Nutrition

Calories
233 kcal
12%

Carbohydrates
7.8 g
3%

Cholesterol
63 mg
21%

Fat
10.1 g
15%

Fiber
0.5 g
2%

Protein
21.1 g
42%

Sodium
404 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kalamata Pork Tenderloin with Rosemary

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 233
** Calories from Fat: 90

% Daily Value *
** Total Fat 10.1g 15 %
** Saturated Fat 2.6g 13 %
** Cholesterol 63mg 21 %
** Sodium 404mg 16 %
** Potassium 354mg 10 %
** Total Carbohydrates 7.8g 3 %
** Dietary Fiber 0.5g 2 %
** Protein 21.1g 42 %
** Sugars 0.3g
** Vitamin A < 1 %
** Vitamin C 5 %
** Calcium 2 %
** Iron 16 %
** Thiamin 72 %
** Niacin 64 %
** Vitamin B6 24 %
** Magnesium 11 %
** Folate 11 %

* 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.