A small pork fillet (pork tenderloin) pairs really well with green olives. Here’s a simple Mediterranean-style dish that serves 2–3 people. Thanks to Chat GPT for this delicious recipe. We also added a small leek to the ingredients.
Ingredients
· 1 small pork fillet (about 300–500 g)
· 100 g green olives, pitted
· 3 cloves garlic, sliced
· 1 small onion or shallot, finely chopped
· 120 ml dry white wine (or chicken stock)
· 1 tbsp olive oil
· 1 tsp dried oregano or thyme
· Zest of ½ lemon (optional)
· Salt and black pepper
· A handful of chopped parsley
Tudge addition: 1 small leek
Method
1: Prepare the pork
Pat the pork dry.
Season with black pepper and a little salt (go easy if the olives are salty).
2: Brown the pork
Heat the olive oil in a skillet over medium-high heat.
Sear the pork on all sides until nicely browned, about 5–6 minutes total.
Remove to a plate.
3: Build the sauce
Lower the heat to medium.
Add the onion and cook for 3–4 minutes until softened.
Add the garlic and oregano; cook for 30 seconds.
4: Deglaze
Pour in the white wine and scrape up any browned bits.
Simmer for 2–3 minutes.
5: Finish cooking
Return the pork to the pan.
Add the olives.
Cover loosely and cook for 8–12 minutes, depending on thickness, until the pork reaches about 63°C/145°F internally.
6: Rest and serve
Transfer the pork to a board and rest for 5 minutes.
Stir lemon zest and parsley into the sauce.
Slice the pork and spoon the olive sauce over the top.