<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 (1¼ lbs) pork tenderloin, trimmed</li>
<li>½ cup pitted kalamata olives</li>
<li>1 tbsp fresh lemon juice (about ½ lemon)</li>
<li>1 tsp Italian seasoning</li>
<li>About 2 feet kitchen twine</li>
<li>½ tsp fine sea salt</li>
<li>¼ tsp ground black pepper</li>
<li>1 tbsp salted butter</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Butterfly the pork tenderloin: Keeping your knife parallel to the cutting board, make a cut down the middle of one side of the tenderloin, going only halfway through the circumference. (Do not cut all the way through.) Open the tenderloin like a book so that the cut side faces up.</li>
<li>Blend the olives, olive oil, lemon juice, and Italian seasoning together until it forms a paste. Spread along the inside of the pork.</li>
<li>Starting with one of the long sides, roll the tenderloin up into a log, like a pinwheel. Using kitchen twine, tie the tenderloin together and knot at both ends. Season all sides of the tenderloin with the salt and pepper.</li>
<li>Preheat the oven to 375°F. Melt the butter in a large oven-safe frying pan over high heat. Sear tenderloin for 2 minutes on one side, turn to sear for 2 minutes on two more sides. Turn the tenderloin one more time, then transfer the pan to the oven. Bake for 15 minutes, or until the juices run clear.</li>
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