This Kalamata Pork Tenderloin with Rosemary is a perfect dish for a special dinner. The combination of juicy pork tenderloin, tangy kalamata olives, and fragrant rosemary creates a symphony of flavors that will leave your guests asking for more. It's easy to make and sure to impress!
Ingredients
- 1 1/2 pounds pork tenderloin
- 1/2 cup pitted kalamata olives
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
Directions
- Preheat the oven to 400°F.
- Season the pork tenderloin with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear the pork tenderloin on all sides until browned.
- Add garlic and rosemary to the skillet and cook for another minute.
- Transfer the pork tenderloin and the garlic-rosemary mixture to a baking dish.
- Top the pork with kalamata olives.
- Roast in the oven for 30-40 minutes, or until the internal temperature reaches 145°F.
- Let the pork rest for 5 minutes before slicing and serving.
Interesting Facts
Kalamata olives are named after the city of Kalamata in Greece, where they are traditionally grown.
Pork tenderloin is a lean cut of meat that is tender and flavorful when cooked properly.
Rosemary is a fragrant herb that adds a Mediterranean flair to this dish.