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This recipe is easy

Mediterranean Pork Tenderloin

12 minutes Cook time 25 minutes Prep time 4 servings



In The Oven

  1. Place oven rack in middle position. Preheat oven to 190°C (375°F).
  2. Combine black olives, capers, garlic, lemon juice, and bread crumbs in a bowl.
  3. On a work surface, cut tenderloins lengthwise without cutting all the way through to create pockets. Fill pockets with olive mixture. Close and tie with twine. Season with salt and pepper.
  4. Heat oil in a large non-stick, oven-safe skillet over medium-high heat and brown tenderloins on all sides for 4 to 5 minutes. Deglaze with vermouth.
  5. Bake for approximately 5 minutes or until a thermometer inserted in the centre of the tenderloin reads 61°C (142°F) for pink doneness. Transfer tenderloins to a dish. Cover with foil and let stand for 5 minutes.
  6. Whisk diluted cornstarch into the skillet with the vermouth cooking juice. Simmer gently for approximately 2 minutes or until sauce thickens. Season to taste. Slice tenderloin and serve with sauce.

Nutritional value (per serving)

  • 273 calories
  • 23 g of protein
  • 11 g of fat
  • 11 g of carbohydrates
  • 1 g of fibre
  • 3 g of sugar
  • 476 mg of sodium
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