Recipe: Pork Tenderloin with Olive Tapenade
Featuring hearty pork tenderloin and complemented with saffron orzo pasta and sautéed broccoli florets, you do not want to miss this bistroMD take on tapenade!
Tapenade is a popular entrée from the South of France, where it is generally eaten as an appetizer and spread on bread.
We wanted to switch up this tantalizing entrée by pairing it with hearty pork tenderloin marinated in Greek seasoning and complemented with saffron orzo pasta and sautéed broccoli florets.
Pork Tenderloin with Olive Tapenade
Marinated Pork Tenderloin
20 ounces of pork tenderloin (about 2 tenderloin per pack)
1 tablespoon of Greek seasoning
1/2 tablespoon of olive oil
1. Preheated oven at 350°F.
2. Clean pork tenderloin by removing the silver skin and fat from the top of the tenderloin.
3. When all of the silver skin is removed, place the tenderloin in a bowl and toss with Greek seasoning. Be sure to rub all of the seasoning onto the pork and set aside.
4. Heat skillet over medium heat, add oil, and sear the pork tenderloin on both sides for 3 min each. Remove and place on a baking sheet pan.
5. Place in a preheated oven at 350'F and roast for 20 minutes.
1 cup of Niçoise olives (pitted)
1 cup of small green olives (Picholine), (also pitted)
1/4 cup of sundried tomatoes
1 tablespoon of capers
1 garlic clove
1/2 tablespoon of chopped fresh basil leaves
1/2 tablespoon of chopped fresh thyme leaves
1/2 tablespoon of chopped fresh flat-leaf parsley leaves
1/4 tablespoon of chopped fresh oregano leaves
1/4 cup of extra-virgin olive oil
1. In a food processor, combine all the ingredients except the olive oil.
2. Using the pulse button, process until coarsely chopped and well blended.
3. Continue to process, and slowly add the olive oil.
4. Refrigerate in a covered container. Use as needed.
This makes 1 cup and will keep up to 1 week when kept in a covered container and refrigerated.
1/2 cup of dried orzo pasta
3 cups of water
1/2 teaspoon of sea salt
A pinch of saffron threads
1/8 teaspoon white pepper
1 teaspoon of olive oil
1 teaspoon chopped fresh parsley
1/2 teaspoon of fresh chopped garlic
1. Bring water to a boil in a 1 quart sauce pan then add sea salt orzo pasta.
2. Boil for 7 minutes or until pasta is al dente. Remove and drain.
3. Heat oil in a skillet over medium heat. Add the garlic and cook for 2 minutes. Add the pasta and sauté for another 3 minutes then add the pepper and saffron and continue to sauté for 3 more minutes.
4. Remove from heat and fold in the parsley.
Sauteed Broccoli Florets
12 ounces of broccoli florets (use fresh cut florets)
1 quart of water
1/8 teaspoon sea salt
1 tablespoon of olive oil
2 tablespoon of chopped onions
1/8 teaspoon of black pepper
1. Bring water to a boil. Add the broccoli florets and boil for 5 minutes.
2. Remove and drain all water and cool with cold water in a strainer.
3. Heat oil in a skillet over medium heat; add onions and sauté for 2 minutes. Add broccoli florets and continue to sauté for another 5 minutes.
4. Add salt and pepper, remove and serve.