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


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!!