Wednesday, August 10, 2005

Pork Tenderloin with Olive-Mustard Tapenade

Source: Cooking Light

1 (1-pound) pork tenderloin, trimmed and cut crosswise into 8 pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground fennel
Cooking spray
1/4 cup chopped pitted kalamata olives
1/4 cup chopped pitted green olives or onion-stuffed green olives
1 tablespoon fresh chopped parsley
1 tablespoon Dijon mustard
2 teaspoons balsamic vinegar
1/2 teaspoon bottled minced garlic

Heat a large nonstick skillet over medium-high heat. Press pork pieces into 1/2-inch-thick medallions. Combine salt, pepper, and fennel; rub evenly over pork. Lightly coat pork with cooking spray. Add pork to pan; cook 4 minutes on each side or until done.

While pork cooks, combine olives and remaining ingredients. Serve olive mixture over pork.

Yield: 4 servings (serving size: 2 pork medallions and 2 tablespoons olive mixture)

NUTRITION PER SERVING: CALORIES 163 (33% from fat); FAT 6g (sat 1.6g,mono 3.2g,poly 0.7g); PROTEIN 24.3g; CHOLESTEROL 74mg; CALCIUM 31mg; SODIUM 590mg; FIBER 0.7g; IRON 2.2mg; CARBOHYDRATE 2.2g

Karen Levin
Cooking Light, JUNE 2004

I talked about this recipe HERE.

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