Log In / Join Now

Dining Tip: Pork Tenderloin with Olives and Currants

A fruity, tangy, earthy dish that pairs well with Zinfandel

Jennifer Fiedler
Posted: May 24, 2013

• 1 medium onion, sliced thinly
• 2/3 cup pitted niçoise olives, minced
• 1/2 cup minced dried currants
• 1 teaspoon minced fresh oregano
• 2 cloves garlic, minced
• 2 pork tenderloins (around 2 pounds)

1. Preheat the oven to 350° F. In a medium-sized sauté pan, heat 1 tablespoon of cooking oil over medium-high heat. Add the sliced onion, season with salt, turn down the heat to medium and continue to cook until the onions have browned and softened, around 10 minutes.

2. In a medium-sized mixing bowl, combine the minced olives, currants, garlic, oregano and browned onions.

3. Using a sharp knife, make a lengthwise cut halfway through the tenderloins. Season the cavity with salt, then stuff with the olive mixture (you should use just over half of the mixture). Using cooking string, tie the tenderloins to form a roast and seal the cavity. Season the outside of the roasts with salt.

4. In a large, oven-safe sauté pan, heat two tablespoons of cooking oil over medium-high heat. Sear the tenderloin on the top and two sides first. Then, using tongs, position them with the cut side down and put into the oven. Cook for 20 minutes, or until a thermometer stuck into the middle of the tenderloin reads 145° F. Let sit 5 minutes before slicing and garnish with the remainder of the olive mixture. Serves 4.

More Helpful Information:

WineRatings+ app: Download now for 340,000+ ratings.