2 lbs. pork tenderloins (2 in a package)
1 tsp. kosher salt
1/2 tsp. coarse ground pepper
1 tsp. herbs de provence
1 tsp. minced garlic
1/ tsp. Dijon mustard
1 onion, thinly sliced
1/4 cup pitted Kalamata olives
2 tomatoes, diced
1 cup white wine or chicken broth
chopped parsley or thyme sprigs
Place pork on work surface. Make a “rub” by combining the salt, pepper, herbs de provence, garlic and mustard and rub the surface of pork tenderloins with mixture. Cut each tenderloin in half horizontally to make 4 pieces each about 4-5″ long. Place on grill or in grill pan with a little olive oil and brown on all sides, about 3 minutes per side. Transfer to a baking dish, surround the pork with onion, olives, tomatoes and wine. Roast at 350 degrees for 20- 25 minutes or until pork reads 150 degrees on a meat thermometer in center. Remove for oven, thinly slice across the grain and serve with onion mixture on top. Sprinkle with chopped fresh parsley or thyme sprigs for garnish. Serves 4.
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