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Description
This simple recipe takes the pork tenderloin to new heights. The tart and earthy flavors of the olives enhance the sweet and subtle flavor of the pork. Serve with Caprese Salad and Herbed Couscous and Vegetables. Recipe by Bruce Aidells, author of the "Complete Book of Pork"
IngredientsUS|METRIC
US|METRIC
- 2 pork tenderloins (about 1 to 1 1/2 pounds total)
- 2/3 cup olives (preferably French picholine or other mild-brined green olives)
- 2 teaspoons fresh thyme (chopped)
- kosher salt (to taste)
- black pepper (to taste)
- 1 tablespoon olive oil
Directions
- Preheat oven to 450 degrees F.
- Lay the two tenderloins parallel to each other with thin end of one opposite the thick end of the other. This is so that you end up with a roast that is evenly thick from end to end. Using your hand, lightly press on the tenderloins to flatten them a bit.
- Squeeze each olive between your thumb and forefinger to pop out the pit and then roughly chop them. Place a layer of olives over one of the tenderloins. Place the other tenderloin on top and tie the roast with butcher’s twine at 2-inch intervals.
- Sprinkle the tenderloins all over with the thyme, salt and pepper.
- Heat a heavy ovenproof skillet over medium-high heat and add the olive oil. Place the tenderloins in the pan and brown on all sides for about 3 to 5 minutes. Put the pan into the oven and roast for 15 minutes. Begin checking the internal temperature with an instant-read thermometer, checking every 5 minutes until the pork registers 145 degrees F. When done, remove the pork from the skillet to a platter and set aside to rest, covered loosely with foil, for 10 minutes.
- Cut the roast into 1/2-inch thick slices and serve.
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