Pork Tenderloin With Kalamata Olives Recipes

Steps:

• Preheat oven to 400 degrees F.
• Season pork all over with salt and black pepper. Using a sharp knife, make several slits in pork, about 1-inch deep. Stuff olives into slits all over pork. Add 1 tablespoon olive oil to an oven-proof skillet over medium high heat. Sear pork on all sides and then remove from heat. In a small bowl, whisk together vinegar, 2 tablespoons oil, honey, Dijon mustard, and thyme. Pour mixture all over pork. Bake approximately 30 minutes, until an instant-read thermometer registers 150 to 160 degrees F. Let pork stand 10 minutes before slicing crosswise into 1-inch thick slices.

Steps:

• Season pork with salt. Let sit 15 minutes.
• Meanwhile, mix wine, prunes, olives, brown sugar, capers and brine, vinegar, garlic, oregano, and ¼ cup oil in a medium bowl to combine; set sauce aside (or use it to marinate pork up to 12 hours).
• Place a rack in center of oven; preheat to 325°F. Heat remaining 1 Tbsp. oil in a large ovenproof skillet over medium-high. Cook pork, turning occasionally, until golden brown all over, 6-8 minutes.
• Remove skillet from heat and let sit 1 minute so pan can cool down a bit. Pour reserved sauce over pork and give pan a few shakes. Transfer to oven and roast pork, basting with sauce halfway through, until an instant-read thermometer inserted into the thickest part of tenderloin registers 145°F, 22-26 minutes, depending on the thickness of the meat. Transfer pork to a cutting board and let rest 10 minutes.
• Return pan to medium-high heat. Add butter to sauce and cook, swirling pan occasionally, until butter is melted and sauce is slightly reduced, 3-5 minutes. Stir in parsley if using.
• Slice tenderloin crosswise against the grain. Transfer to a platter and spoon pan sauce over.

Steps:

• Cut the pork tenderloin into inch size chunks. Sear the chunks in a large frying pan with a little olive oil and set aside. Mince the garlic, chop the onion and saute in a large pot with a little olive oil. When the onions are almost soft add the thyme and oregano and continue to saute for a few minutes. Add the tomatoes, the wine, the chicken broth, the salt, the pepper, the olives and the balsamic vinegar. Add the seared pork with its juices. Simmer gently for 45 - 60 minutes. Serve in large bowls.

Steps:

• Preheat the oven to 375 degrees F.
• Using a slicing knife, make an incision parallel to the cutting board into the pork loin (butterfly). The incision should run from end to end lengthwise, and leave about 1/2 inch of the pork loin intact opposite the side of the incision. You should be left with the pork loin opened into about an 8-by-10-inch piece.
• In a medium mixing bowl, combine the sausage, olives, dates and shallots. Mix in the cream, breadcrumbs and egg yolk, and finish with the parsley. Season with the za'atar and some salt and pepper.
• Stuff the pork loin by spreading the mixture down one side of the opened loin and folding over the other half. You should leave about 1/2 inch of extra space for the ends of the pork to seal again, keeping the filling centered. Cut 8 long pieces of butcher's twine and tie the loin together to form it back to its original shape.
• Put the loin on a roasting rack in a pan and season with salt and pepper. Roast until the internal temperature reaches 150 degrees F, 50 to 60 minutes. Rest the meat for 10 minutes before slicing. You should have 8 even slices from the roast.

Steps:

• Trim the excess fat from pork. Heat oil in a 10 or 11-inch skillet over medium-high heat. Cook pork 8 to 10 minutes, turning every two minutes until brown on all sides.
• Place pork in a 12 to 6 quart slow cooker and put broth, garlic, oregano, salt pepper on top. Cover cooker and set to "low" heat setting for 7 to 9 hours or until pork is tender.
• Remove pork from cooker and place on a serving platter. Spoon tomatoes, olives and feta on top of pork and serve immediately.

Steps:

• Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
• Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.

Steps:

• Cut pork into 8 pieces. Place each piece between 2 sheets of heavy dry plastic wrap and pound to 1/4 inch thick, using meat mallet or rolling pin. Sprinkle both sides with salt and pepper.
• Place flour in shallow bowl. Dredge both sides of pork in flour, shake off excess flour. Heat 1 1/2 teaspoon olive oil nonstick skillet over medium heat. Add half of pork and cook 2 minutes on each side or till done.
• Remove pork mix from pan and keep warm. Repeat procedure with remaining pork and oil. Return all pork to pan. Add wine, broth, bring to boil. Stir in olives and capers and cook 4 minutes. Sprinkle with parsley.
• Serve with noodles or orzo.
• 4 servings: per serving: 2 medallions with 2 Tbsp sauce = 8.1g fat; 25.5g protein; 30mg calicum.
• * can use boneless pork chop.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Heat the oil in a cast iron skillet over medium-high heat. Brown pork on all sides in the skillet.
• Mix the tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over the pork. Season with salt and pepper.
• Place skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).
• Remove pork from skillet, leaving remaining tomato mixture and juices. Place skillet over medium heat, and gradually mix in the cream. Stirring constantly, bring to a boil. Reduce heat to low, and continue cooking 5 minutes, until thickened. Slice pork, and drizzle with the cream sauce to serve.

Steps:

• Preheat oven to 450 degrees.
• In a blender or food processor, mince together the zest, a few tablespoons of orange juice (save the rest for basting), the olive oil, basil, and a light sprinking of salt and pepper.
• Make about 8 deep slits in the meat and stuff them with the minced mixture.
• Lightly film a 12-inch skillet (with an ovenproof handle) with olive oil. Bring to a medium-high heat and sear the pork on all sides (it doesn't have to actually brown).
• Add the olives, remaining orange juice, and the wine to the pan, and slip it into the preheated oven. Roast for 20 minutes, or until an instant-read thermometer inserted in the center reads 150 degrees, basting the tenderloin several times with the pan juices. If the pan juices start to brown too much, add 1/2 cup water to prevent burning.
• Carefully remove the pan from the oven, making sure not to grab the hot handle with a bare hand. Let the meat rest for 5 to 10 minutes, then slice it into 1/2-inch-thick rounds, swiping it through the pan juices as it is cut. Serve it moistened with the pan juices, piling the olives on the slices.

Steps:

• Place oil over medium-high heat in a 4- to 5-quart Dutch oven or stovetop casserole. Add pork and sear on all sides until lightly browned, about 20 minutes. Remove meat.
• Add garlic and onions; sauté over medium-low heat until soft. Add bay leaves; deglaze pan with vinegar. Add port and stock. Season meat with salt and pepper; return to pot.
• Place over very low heat and cook, basting occasionally, 40 to 45 minutes, until an instant-read thermometer reads 140 degrees. Add a little more stock if liquid cooks down too fast. Remove meat to a platter to rest 15 to 20 minutes; temperature will rise to 150 to 155 degrees.
• Reheat sauce and add olives and parsley. Adjust seasoning as needed.
• Slice meat and cut ribs apart. Arrange all on a platter, spoon sauce over and serve.

Steps:

• Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain.
• Wash tomatoes and mushrooms. Halve the tomatoes. Thinly slice the mushrooms. Peel and mince garlic.
• Heat a sauté pan over medium heat.
• Coat bottom of skillet with oil. Add garlic and crushed red pepper and cook until fragrant, 15-30 seconds.
• Add tomatoes, mushrooms, Italian seasoning, salt, and pepper. Stirring occasionally, cook until mushrooms are tender and tomatoes are juicy, 2-3 minutes.
• Shave or grate ⅛ cup of Parmesan cheese.
• Add olives and pasta to pan and toss to combine.
• To serve, place pasta on a plate or in a bowl and garnish with Parmesan. Enjoy!

Steps:

• Cook the rice according to package directions, omitting fat; keep warm.
• Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (flour through pork) in a large zip-top plastic bag. Seal and shake to coat.
• Heat 2 teaspoons oil in a large heavy skillet. Add half of pork; cook 4 minutes on each side or until done.
• Remove pork from pan. Repeat procedure with 2 teaspoons oil and remaining pork.
• Add the vinegar to skillet, stirring to loosen browned bits. Add onion and remaining ingredients, and simmer 8 minutes or until tender.
• Return pork to pan; cover and cook 5 minutes or until mixture is thoroughly heated. Discard bay leaves. Serve over rice.
• Nutritional Information.

Steps:

• Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
• Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.