Oven-Roasted Pork Tenderloin with Black Olive Tapenade and Charred Yellow Pepper Sauce

  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
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Ingredients

Salt and pepper

Yellow Pepper Sauce:

2 yellow bell peppers, charred on the grill, needed and coarsely chopped (you can also char the peppers over a stove burner or under the broiler)

Salt and pepper

1/3 cup rice wine vinegar

6 roasted garlic cloves

Pinch saffron threads

1 tablespoon honey

1 teaspoon Dijon mustard

3/4 cup pure olive oil

Pork Tenderloin:

1 cup ancho chile powder (available at Hispanic and specialty markets)

1/2 cup paprika

1 tablespoon minced garlic

1/3 cup plus 3 tablespoons pure olive oil

2 pork tenderloins, 2 pounds each, butterflied

Salt and pepper

Black olive tapenade, recipe follows

Charred yellow pepper sauce, recipe above

Black Olive Tapenade:

3 tablespoon pine nuts

1 1/2 cups pitted, nicoise olives

4 garlic cloves, peeled

3 anchovy fillets

1/4 cup pure olive oil

Salt and pepper

Directions

  1. In a blender, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend for 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper. Yield: about 1 1/2 cups;

Pork Tenderloin:

  1. Combine the ancho powder, paprika, garlic, and 1/3 cup of the olive oil in a mixing bowl and mix well. Set aside. Preheat the oven to 400 degrees F.
  2. Season both sides of the tenderloin to taste with salt and pepper. Spread a thin layer of tapenade down the center, fold each side over the filling, and tie with butcher's twine. Coat with the reserved ancho mixture.
  3. Heat the remaining 3 tablespoons of olive oil in a large saute pan over medium to high heat until almost smoking and sear the pork on all sides. Place in a baking dish and roast until the outside is crusty and the meat is firm to the touch, about 10 minutes.
  4. Let the tenderloin rest for 10 minutes, then slice. Spoon the charred yellow pepper sauce onto a serving platter and top with the pork slices.

Black Olive Tapenade:

  1. Place the pine nuts, olives, garlic, anchovies, and the oil in a food processor and blend until the mixture is thick but still has texture. Season to taste with salt and pepper. May be refrigerated up to 3 days. Use at room temperature.;
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