Pork Tenderloin with Olive-Picatta Sauce

Pork Tenderloin with Olive-Picatta Sauce

  • prep
  • cook
  • 4 servings


  • 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.


  • Calories220
  • Fat14g
  • Protein22g
  • Cholesterol58mg
  • Total Carbs2g
  • Fiber1g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.