Pork Tenderloin with Sicilian Tapenade

Pork Tenderloin with Sicilian Tapenade

Recipe by Laraine Perri

  • 4Servings


  • 1 cup pitted Castelvetrano olives, rinsed
  • 2 small anchovy fillets
  • 2 tbsp. EVOO
  • 2 tsp. fresh lemon juice
  • 1 small clove garlic, chopped
  • 1 tsp. minced fresh thyme
  • 1 1/4 lbs. pork tenderloin, trimmed
  • 2 tsp. vegetable oil


In mini processor, pulse first 6 ingredients until roughly chopped. Rub pork with vegetable oil; season. In ovenproof skillet, cook, turning, over medium-high, until browned, about 5 minutes. Roast at 500° until cooked through, 10 minutes; let rest. Top with tapenade.

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