Green Olive-Stuffed Pork Tenderloin

Name: Green Olive-Stuffed Pork Tenderloin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 teaspoons chopped fresh thyme; 4 servings Kosher salt; 1 Tbsp olive oil; 158 milliliters olives, preferably French picholine, or other mild-brined green olives; 680 grams pork tenderloins each)

Need a gluten free, dairy free, and primal main course? Green Olive-Stuffed Pork Tenderloin could be an excellent recipe to try. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 269 calories, 35g of protein, and 13g of fat. This recipe serves 4. From preparation to the plate, this recipe takes around 45 minutes. If you have olives, thyme, olive oil, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Preheat the oven to 450°F

Equipment you will use

Oven

Lay the tenderloins parallel to each other with the thin end of one next to the thick end of the other (so that you end up with a roast that is even thick from end to end).

Sprinkle the tenderloins all over with the thyme, salt, and pepper.

Ingredients you will need

Pepper

Thyme

Salt

Heat a heavy oven-proof skillet over medium-high heat and add the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Oven

Place the tenderloins in the pan and brown on all sides for about 3 to 5 minutes.

Equipment you will use

Frying Pan

Put the pan into the oven and roast. After 15 minutes, begin checking the internal temperature with an instant-read thermometer, checking every five minutes, until the pork registers 140° to 145°F. When done, remove the tenderloins from the skillet to a platter, cover loosely with foil, and set aside to rest for 10 minutes.

Ingredients you will need

Pork

Equipment you will use

Kitchen Thermometer

Frying Pan

Aluminum Foil

Oven

Remove the twine from the roast, cut the tenderloins into 1-inch-thick slices, and serve.

Equipment you will use

Kitchen Twine

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 2teaspoons

chopped fresh thyme 4servings

Kosher salt 1Tbsp

olive oil 158milliliters

olives, preferably French picholine, or other mild-brined green olives 680grams

pork tenderloins each)

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Reginato Malbec rosé with a 4.8 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.