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.