Pork Tenderloin with Artichokes and Olives

4.64 from 11 votes

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.

Course Main Course

Cuisine French

Keyword artichoke, dairy-free, egg-free, french, main, nightshade-free, nut-free, pork, tomato

Prep Time 10

Cook Time 25

Total Time 40

Servings

Calories 482kcal

Author Jenny Ross

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

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Instructions

Preheat the oven to 450ºF, 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 145ºF.
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: 2 tablespoons dried rosemary, 2 tablespoons fennel seed, 2 tablespoons dried savory, 3 tablespoons dried thyme, 2 tablespoons dried basil, 2 tablespoons dried marjoram, 2 tablespoons dried parsley, 1 tablespoon dried oregano, 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.

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