Pork Tenderloin with Olive-Mustard Tapenade


  • 1 lb. pork chops 
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 cup chopped pitted kalamata olives
  • 1/4 cup chopped pitted green olives or onion-stuffed green olives
  • 1/2 tsp. dried parsley
  • 1 tbsp. Dijon mustard
  • 2 1/2 tsp. balsamic vinegar
  • 1 tsp. garlic, minced 

Heat a large nonstick skillet over medium-high heat.

Season each cutlet with salt and pepper. Lightly coat pork with cooking spray. Add pork to pan; cook 4 minutes on each side or until done.

While pork cooks, combine olives and remaining ingredients. Serve olive mixture over pork.
by The Savvy Kitchen