One more recipe for you using delicious Lindsay Olives!
Mediterranean Pork Tenderloin with Olives, Feta, Mint and Onion
1 2-pound pork tenderloin
1 cup Lindsay California Large Black Olives, coarsely chopped
1/2 cup feta cheese, crumbled
1/2 cup red onion, minced
2 tablespoons mint, coarsely chopped (plus additional sprigs for garnish)
Salt and pepper to taste
Preheat oven to 450 degrees. Butterfly the pork tenderloin and pound with a meat mallet until 1/2-inch thin. Sprinkle olives, feta cheese, red onion and chopped mint evenly over tenderloin, leaving 1-inch bare on each edge. Beginning with a long end, roll tenderloin tightly and secure in 3 places with kitchen twine. Sprinkle evenly with salt and pepper to taste. Roast for 30 minutes or to desired doneness. Slice into medallions and garnish with sprigs of mint. Serves 4.
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