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!

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 233 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup all-purpose flour
• 1 clove garlic, minced
• 1 tablespoon olive oil
• ½ cup chicken stock
• 1 tablespoon chopped fresh rosemary
• ½ cup dry red wine
• ¼ teaspoon pepper
• 1 tablespoon minced lemon zest
• 1 pound pork tenderloin medallions
• ⅛ cup sliced kalamata olives

Recipe Instructions

Step 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.

Step 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.

Step 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.