Pork Tenderloin With Lemon, Capers And Olives

Name: Pork Tenderloin With Lemon, Capers And Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters Italian bread crumbs; 79 milliliters cold butter, cut into small pieces; 118 milliliters buttermilk; 118 milliliters canola oil; 1 Tbsp drained capers; 2 Tbsps extra virgin olive oil; 2 Tbsps chopped flat-leaf parsley; 237 milliliters flour; 2 cloves Tbsps thinly sliced garlic (about 1 small lemon, thinly sliced into quarters; 2 Tbsps freshly squeezed lemon juice; 59 milliliters sliced mixed olives; 1 Tbsp chopped fresh oregano; 177 milliliters grated Pecorino Romano, divided; 4 servings Freshly ground pepper to taste; 680 grams whole all-natural pork tenderloin; 1 teaspoons salt; 79 milliliters white wine; 5 whole eggs

Pork Tenderloin With Lemon, Capers And Olives might be just the main course you are searching for. This recipe serves 4. One serving contains 1181 calories, 60g of protein, and 72g of fat. A mixture of flour, flat-leaf parsley, oregano, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the buttermilk you could follow this main course with the Buttermilk Pie as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Ingredients

Servings:

473milliliters

Italian bread crumbs 79milliliters

cold butter, cut into small pieces 118milliliters

buttermilk 118milliliters

canola oil 1Tbsp

drained capers 2Tbsps

extra virgin olive oil 2Tbsps

chopped flat-leaf parsley 237milliliters

flour 2cloves

Tbsps thinly sliced garlic (about 1 small lemon, thinly sliced into quarters 2Tbsps

freshly squeezed lemon juice 59milliliters

sliced mixed olives 1Tbsp

chopped fresh oregano 177milliliters

grated Pecorino Romano, divided 4servings

Freshly ground pepper to taste 680grams

whole all-natural pork tenderloin 1teaspoons

salt 79milliliters

white wine 5

whole eggs

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices 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 Septima Malbec with a 4.5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.