Pork Tenderloin with Olive Picatta Sauce
At a Glance:
- Prep Time:
- 30 min
- Total Time:
- 1 hour 30 min
- Makes:
- 4 servings
Ingredients
1 (1 lb.) pork tenderloin
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil or butter
1 large clove garlic, minced
1/2 cup chicken broth or stock
1-1/2 tablespoons lemon juice
1/3 cup thickly sliced Lindsay Manzanilla Stuffed Olives or Lindsay Black Ripe Pitted Olives (or a combination)
2 tablespoons chopped Italian or curly parsley
Directions:
Heat oil in a large nonstick skillet over medium heat until hot. Add medallions.
Cook 4 minutes per side or until no longer pink in center.
Kitchen Tips:
Ut wisi enim ad minim veniam, quis nostrud exerci tation ullamcorper suscipit lobortis nisl ut aliquip ex ea commodo consequat. Duis autem vel eum iriure dolor.
1 large clove garlic, minced
1/2 cup chicken broth or stock
1-1/2 tablespoons lemon juice
1/3 cup thickly sliced Lindsay Manzanilla Stuffed Olives or Lindsay Black Ripe Pitted Olives (or a combination)
2 tablespoons chopped Italian or curly parsley
Directions:
Heat oil in a large nonstick skillet over medium heat until hot. Add medallions.
Cook 4 minutes per side or until no longer pink in center.
Kitchen Tips:
Ut wisi enim ad minim veniam, quis nostrud exerci tation ullamcorper suscipit lobortis nisl ut aliquip ex ea commodo consequat. Duis autem vel eum iriure dolor.
1 large clove garlic, minced
1/2 cup chicken broth or stock
1-1/2 tablespoons lemon juice
1/3 cup thickly sliced Lindsay Manzanilla Stuffed Olives or Lindsay Black Ripe Pitted Olives (or a combination)
2 tablespoons chopped Italian or curly parsley
Directions:
Heat oil in a large nonstick skillet over medium heat until hot. Add medallions.
Cook 4 minutes per side or until no longer pink in center.
Kitchen Tips:
Ut wisi enim ad minim veniam, quis nostrud exerci tation ullamcorper suscipit lobortis nisl ut aliquip ex ea commodo consequat. Duis autem vel eum iriure dolor.