Pork Tenderloin with Olives, Artichokes and Cherry Tomatoes
A little taste of Provence in a cast iron pan
One reason that I love pork tenderloin is it can cook up pretty quickly and takes on flavor easily. You can cut it into medallions and even pound them out for a schnitzel.
I was having one of those days where hours went by faster than I realized and I what I originally planned for dinner wasn’t sounding good. I had a tenderloin in the fridge and started going through the pantry to get inspired. This is one reason why a well stocked pantry is essential in your kitchen.
France is a bucket list place for me to visit. I imagine myself being a guest of Julia Child’s and cooking dinner for our husbands. Chatting about the perfect way to make an omelet. Until I can make it to Provence myself, I will have to satisfy those wants with food. Herbs de Provence is a great way to add that French touch to a dish. The rosemary, lavender, marjoram and thyme make up this herb blend that brings out that French countryside in a dish
A one-pan dish
I admit it. I hate doing dishes. If i can find a meal that doesn’t require multiple dishes to make it, I am one happy lady. You sear the tenderloin in the same pan that it is put into the oven. That is one reason i love my cast iron pan. It goes from stove top into the oven. Easy peasy.
I hope you enjoy this quick and easy dish. Bon Appetit!
Pork Tenderloin with Olives, Artichokes and Tomatoes
A one-pan dish with the taste of Provence
Ingredients
- 1 pork tenderloin
- 1 tablespoons Herbes de Provence
- Olive oil for the pan
- Kosher salt and pepper to taste
- 1 jar Castelvetrano olives drained
- 1 jar grilled or plain artichoke hearts, drained (not marinated)
- 1/2 sup cherry tomatoes, sliced in half
- Olive Oil for drizzling
- Salt flakes for finishing if desired
Instructions
Preheat oven to 350 degrees.
Season pork tenderloin with salt, pepper and Herbes de Provence.
Put oil in the pan and heat to medium high heat. Sear the tenderloin on all sides. Remove to a plate to rest.
Place the drained olives, artichoke hearts and tomatoes in the pan and toss to coat with the remaining oil in the pan. Season with salt and freshly ground pepper.
Place the tenderloin on top of the mixture and place in the oven. Bake for 20-25 minutes making sure the temp of the pork is at 145. Remove from the oven and let rest for 10 min. Slice and drizzle with olive oil and salt flakes if desired.