JOIN! 12 Weeks for $1

Pork Tenderloins with Sun-Dried Tomatoes and Green Olives

6 Servings

40 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Inspired by a recipe in “How to Roast a Lamb” by chef Michael Psilakis, we mix two umami-packed ingredients for this dish: sun-dried tomatoes and olives. But instead of applying the ingredients to lamb, as Psilakis does, we use them as a big Mediterranean flavor boost for lean, mild pork tenderloin. We combine them to make a relish-like pan sauce to finish pork tenderloins seasoned with Dijon, garlic and oregano. A quick sear followed by pan-roasting ensures the meat gets caramelization on the exterior, but also cooks speedily. Serve with a simple salad and crusty bread, or rice or orzo pilaf. You will need an oven-safe 12-inch skillet for this recipe.




Don’t sear the pork until deeply browned. Instead, aim for light, spotty charring, which takes about 4 minutes. Also, don’t worry if the drippings in the skillet become very dark and even smoke lightly during roasting. Deglazing the pan to make the sauce will loosen the drippings.

40 minutes


  • 4

    tablespoons grapeseed or other neutral oil, divided

  • 2

    teaspoons minced fresh oregano, plus 1 tablespoon chopped fresh oregano


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Kim V.
August 23, 2022
Very good!
Used one tenderloin in a cast iron skillet and it did not disappoint. We made it with the Greek Briam and served it with a little crusty bread to catch the sauces. Really great together (and labor intensive)
Sara K.
July 21, 2022
Double the topping; you won't be sorry. We ate it on pita bread, and it was wonderful. Drizzled a little of the oil from the sun dried tomatoes over it. Side of sumac roasted carrots for the win. Will make again. 8 servings, took about 2.5 hrs. Thanks, Milk Street!!