Pork Tenderloin with Olive-Picatta Sauce

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

• 1 large clove garlic, minced

• 1/2 cup chicken broth or stock

• 1-1/2 tablespoons lemon juice

• 1/3 cup thickly sliced Lindsay® Pimiento Stuffed Spanish Manzanilla Olives or Lindsay® Black Ripe Pitted Olives (or a combination)

• 2 tablespoons chopped fresh Italian or curly parsley

Cooking Directions

1. Cut tenderloin crosswise into 1-inch pieces.

2. Flatten slices into 1/2-inch thick medallions.

3. Sprinkle thyme, salt and pepper over medallions.

4. Heat oil in a large nonstick skillet over medium heat until hot.

5. Add medallions; cook 4 minutes per side or until no longer pink in center.

6. Transfer to a serving plate; keep warm.

7. Add garlic to drippings in skillet; cook and stir 30 seconds.

8. Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.

9. Stir in olives; heat through.

10. Spoon sauce over medallions; top with parsley.