Kalamata Pork Tenderloin with Rosemary
Elevate your dinner game with this Mediterranean-inspired Kalamata Pork Tenderloin with Rosemary, a dish that perfectly balances rich, savory flavors with fresh, herbaceous notes. Tender, golden-seared pork is paired with a luscious sauce made from briny kalamata olives, fragrant rosemary, and a splash of dry white wine, all enriched with a touch of butter for a silky finish. The addition of garlic and zesty lemon brings brightness to every bite, while an oven roasting technique ensures a juicy, perfectly cooked centerpiece. This easy yet impressive recipe comes together in just 45 minutes, making it ideal for both weeknight dinners and special occasions. Serve with roasted vegetables or a light salad to complete this elegant, flavor-packed meal.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 0.5 cup kalamata olives, pitted and chopped
- 2 tbsp fresh rosemary, minced
- 4 cloves garlic, minced
- 1 tsp lemon zest
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup dry white wine
- 0.5 cup chicken broth
- 1 tbsp butter
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloin dry with paper towels and season it with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on all sides.
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork tenderloin for 2-3 minutes on each side, until golden brown. Remove the pork and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil.
Sauté the minced garlic for 1 minute, until fragrant, then stir in the chopped kalamata olives, minced rosemary, and lemon zest.
Deglaze the skillet by adding the white wine, scraping the bottom of the pan to release any brown bits. Let the wine reduce by half, about 2 minutes.
Pour in the chicken broth and stir well. Place the seared pork tenderloin back into the skillet and spoon some of the sauce over it.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and transfer the pork to a cutting board. Tent it with aluminum foil and let it rest for 5-10 minutes.
Place the skillet with the sauce back on the stovetop over low heat. Stir in 1 tablespoon of butter to enrich the sauce.
Slice the pork tenderloin into medallions and serve with the kalamata rosemary sauce spooned over the top. Enjoy!
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 6141 mg | 267% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 1.1 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 159 mg | 12% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2396 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
