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Wok eggs, fried rice and hot Dry Noodles.
Classic Provençal tapenade is briny and umami-packed, and it inspired this recipe. To create a savory-sweet flavor profile that pairs well with lean, mild-tasting pork tenderloin, we use fig jam as a base and stir into it some of the ingredients that give tapenade its bold character: olives, capers, olive oil and thyme. Herbes de Provence seasons both the pork and relish—it’s a one-stroke way to infuse a dish with the flavor and fragrance of several types of Mediterranean herbs. For best flavor, look for brine-packed black olives sold in jars; the canned variety is too bland. And if you have relish left over after serving, use it as a spread for crostini, paired with pungent blue cheese or creamy ricotta. You will need an oven-safe 12-inch skillet for this recipe.
tablespoon plus 1 teaspoon herbes de Provence, divided
Kosher salt and ground black pepper
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