April 14, 2020
Pork Tenderloin with Artichokes and Olives
This dish requires little work but looks and tastes impressive. It is bright and briny from the olives, artichokes, and tomatoes, but balanced by the sweetness of the pork and floral seasoning of Herbs de Provence. Serve along with a side salad.
Servings: 2
Calories: 482kcal
Ingredients
- 6 ounce jar of marinated artichoke hearts packed in oil with 2 tablespoons of oil reserved
- 1/4 cup kalamata olives pitted
- 1 tablespoon olive oil
- 1 pound pork tenderloin
- 1 1/2 teaspoon herbs de Provence see notes
- 1/2 pound cherry tomatoes sub fennel if nightshade-free
- 1 tablespoon balsamic vinegar
- zest of 1 lemon
Instructions
- Preheat the oven to 450ĀŗF, line a rimmed baking sheet with foil, and grease it with a bit of olive oil. Set aside.
- Season the pork tenderloin with salt and pepper, rub with the tablespoon of olive oil then sprinkle with herbs de Provence. Place the pork on the baking sheet
- Toss the tomatoes, olives, and artichokes with a generous pinch of salt and 2 tablespoons of oil that the artichokes were packed in. Spread the vegetables around the pork and roast for 20-25 minutes, or until the pork registers 145ĀŗF.
- Rest the pork at least 5 minutes before serving. If the vegetables are not yet caramelized, return to the oven and cook another 5-10 minutes. Then stir in zest and balsamic, adjust seasoning to taste, and serve over slices of the pork tenderloin.
Notes
Herbs de Provence:Ā 2 tablespoons dried rosemary,Ā 2 tablespoons fennel seed,Ā 2 tablespoons dried savory,Ā 3 tablespoons dried thyme,Ā 2 tablespoons dried basil,Ā 2 tablespoons dried marjoram,Ā 2 tablespoons dried parsley,Ā 1 tablespoon dried oregano,Ā 1 tablespoon dried tarragon
Grind the rosemary and fennel in a spice grinder or using a mortar and pestle. Stir together with remaining ingredients. Store in an airtight container.
Nutrition Facts
Pork Tenderloin with Artichokes and Olives
Amount per Serving
Calories
482
% Daily Value*
Fat
25
g
38
%
Saturated Fat
5
g
31
%
Cholesterol
147
mg
49
%
Sodium
719
mg
31
%
Potassium
1139
mg
33
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
49
g
98
%
Vitamin A
1500
IU
30
%
Vitamin C
44
mg
53
%
Calcium
66
mg
7
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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