Kalamata Pork Tenderloin with Rosemary

Kalamata Pork Tenderloin with Rosemary

92
COOKINGQUEEN75 5

"This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavor!"

Ingredients

35 m {{adjustedServings}} servings 233 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
  2. 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.
  3. 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.
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Reviews

92
  1. 121 Ratings

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This recipe is delicious. I added about 1/4 cup more chicken stock to the sauce and used 1/4 cup kalamata olives. My husband thought it was one of the best pork tenderloin recipes he's ever tast...

This was a delicious pork recipe, and turned out a lot better than I expected. I love the flavor of kalamata olives, which is a must if you make this recipe. One word of advice, however. The rec...

I live on the island of Crete in Greece, and quite honestly I could not say I have tasted any better similar dish locally. It is terrific and I will make it again and again, maybe adding a litt...