KALAMATA PORK TENDERLOIN with ROSEMARY

KALAMATA PORK TENDERLOIN with ROSEMARY
“Greek olives and rosemary gives this dish a lot of flavor”



1 lb. pork tenderloin medallions
¼ cup all-purpose flour
½ tsp. salt
¼ tsp. pepper
1 Tbsp. olive oil
1 Tbsp. chopped fresh rosemary
1 cloves garlic, minced
½ cup dry red wine
½ cup chicken stock
1/8 cup sliced kalamata olives
1 Tbsp. minced lemon zest


Pound the meat to ¼-inch thickness. In a shallow bowl, combine the flour, salt and pepper. Dredge pork in flour to coat.

Heat 1 Tbsp. 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.


Yield: 4 servings.