Pork Tenderloin With Olive Piccata Sauce Recipes

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:

• Cut pork crosswise into 1-inch thick slices.
• Place slices between sheets of waxed paper or plastic wrap; pound (or use the heal of your hand) to flatten into 1/2-inch thick medallions.
• Sprinkle thyme, salt and pepper over medallions.
• Heat oil in a large nonstick skillet over medium heat until hot.
• Add medallions; cook 4 minutes per side or until no longer pink in center.
• Transfer to a serving plate; keep warm.
• Add garlic to drippings in skillet; cook and stir 30 seconds.
• Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.
• Stir in olives; heat through.
• Spoon sauce over medallions; top with parsley.