Italian-Style Pork Tenderloin

Stuff a juicy pork tenderloin with a mix of mustard, garlic, and olives, then let it marinate overnight. Grill it or oven-roast it with mushrooms, onion, and red peppers.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 532 Calories

Ingredients

• salt and pepper to taste
• 1 red bell pepper, halved and deseeded
• 2 cloves garlic, minced
• 1 onion, thinly sliced
• 1 teaspoon prepared mustard
• 1 tablespoon browning sauce
• 3 ½ pounds pork tenderloin
• 15 oil-cured black olives, pitted
• 4 fresh mushrooms

Recipe Instructions

Step 1

Slice the pork tenderloin open the long way. Spread the mustard, minced garlic and chopped olives in the roast. Sprinkle with salt and pepper all-over, to taste. Tie the loin at 1-inch intervals to shape evenly into a roll. Refrigerate and marinate loin for 24 hours.

Step 2

To Grill: Prepare grill for high heat.

Step 3

Using a generous amount of heavy-duty foil, lay the sliced red pepper on the bottom. Put the marinated tenderloin on top. Paint the surface with browning sauce and place the onion slices and mushrooms on top. Seal the foil, making a little tent on top.

Step 4

Grill the pork for about 20 minutes or until it has reached an internal temperature of 145 degrees F (63 C). Remove from heat and allow the meat to rest for 10 minutes before slicing.

Step 5

To Bake: Preheat oven to 375 degrees F (190 degrees C).

Step 6

Lay the sliced red pepper on the bottom of a roasting pan. Put the marinated tenderloin on top. Paint the surface with browning sauce and place the onion slices and mushrooms on top. Cover and bake in the preheated oven for 30 minutes or until the internal temperature reaches 145 degrees F (63 degrees C). Let stand for 10 minutes before carving.