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Juicy Pork Tenderloin in Rich Olive Sauce

Experience the tenderness of Pork Tenderloin bathed in a sumptuous Olive Sauce, and let each bite take you on a gourmet journey. Perfect for any dinner that calls for a touch of elegance!

Bring the warmth of the Mediterranean to your dining table with our gourmet recipe for Juicy Pork Tenderloin in Rich Olive Sauce. This savoury dish marries the tenderness of perfectly cooked pork with the complexity of a homemade olive sauce, creating a culinary experience that is as delightful to the palate as it is pleasing to the eye.

Servings: 2 - Prep: 15 min - Cook: 25 min - Total: 40 min


  • 500g Pork tenderloin -sliced

  • 2 medium onion - chopped

  • 3 garlic cloves -chopped

  • 1/2 cup white wine

  • 120g Olives with anchovy or green olives - cut in half

  • 500ml chicken stock

  • 1/4 tsp garlic powder

  • Salt and pepper to taste


  1. Begin by slicing the pork tenderloin into approximately 1-inch thick slices, then season each slice with salt and pepper on both sides.

  2. Heat a pan over high heat and add about 1 tablespoon of oil. Once hot, sear the pork slices for about 1-2 minutes on each side until they develop a golden crust. Remove the seared pork to a plate and set aside.

  3. Reduce the heat to medium, add a bit more oil if necessary, then sauté the sliced onions and chopped garlic until they are soft and fragrant.

  4. Pour in white wine (this is optional and can be omitted if preferred) and allow the alcohol to evaporate and the liquid to reduce slightly.

  5. Return the pork slices to the pan, add the chicken stock, garlic powder, and season again with salt and pepper. Cover with a lid and let it cook for 8-10 minutes, or until the pork is fully cooked through with no pink meat remaining.

  6. Remove the pork from the pan. Transfer the sauce to a blender or use a hand mixer to blend until smooth.

  7. Return the sauce to the pan. Prepare a slurry with 1 tablespoon of cornstarch mixed with a little water and whisk it into the sauce, adding just enough to reach your desired thickness.

  8. Stir in green olives stuffed with anchovies (or plain green olives) that have been halved. Return the pork to the pan and let it simmer together for a few more minutes.

  9. Serve the pork tenderloin and olive sauce over cooked rice.