Kalamata Pork Tenderloin with Rosemary

Name: Kalamata Pork Tenderloin with Rosemary
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters chicken stock; 118 milliliters dry red wine; 59 milliliters all-purpose flour; 1 Tbsp chopped fresh rosemary; 1 clove garlic, minced; 30 milliliters sliced kalamata olives; 1 Tbsp minced lemon zest; 1 Tbsp olive oil; 0 teaspoons pepper; 454 grams pork tenderloin medallions; 1 teaspoons salt

Kalamata Pork Tenderloin with Rosemary is a dairy free main course. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 25g of protein, 9g of fat, and a total of 240 calories. This recipe serves 4. From preparation to the plate, this recipe takes approximately 35 minutes. A mixture of chicken stock, kalamatan olives, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.

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Pepper

All Purpose Flour

Meat

Pork

Salt

Equipment you will use

Bowl

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once.

Ingredients you will need

Olive Oil

Pork

Equipment you will use

Frying Pan

Transfer meat to a warmed plate.

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Meat

Reduce the heat to low, and add rosemary and garlic to the pan.

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Rosemary

Garlic

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Frying Pan

Pour in wine, and bring to a boil. Boil until the liquid is thick.

Ingredients you will need

Wine

Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest.

Ingredients you will need

Chicken Stock

Lemon Zest

Olives

Pour sauce over the meat, and serve.

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Sauce

Meat

Equipment

Bowl

Frying Pan

Ingredients

Servings:

118milliliters

chicken stock 118milliliters

dry red wine 59milliliters

all-purpose flour 1Tbsp

chopped fresh rosemary 1clove

garlic, minced 30milliliters

sliced kalamata olives 1Tbsp

minced lemon zest 1Tbsp

olive oil 0teaspoons

pepper 454grams

pork tenderloin medallions 1teaspoons

salt

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. 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. You could try Vinan Alicia Las Compuertas Malbec. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 27 dollars per bottle.