Pan-Fried Pork with Olive Tapenade - BC Dairy

For BC dairy farmers

For health professionals

School or Educator

Equipment

Kitchen knives
Measuring cups and spoons
Large skillet
Spatula
Plate
Whisk
Spoon

Ingredients

1 pork tenderloin, sliced into 1-inch (2.5 cm) thick round pieces
1/2 tsp (2 mL) paprika
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) butter, divided
1/4 cup (60 mL) finely diced onion
2 cloves garlic, minced
1 tsp (5 mL) dried thyme
2 tsp (10 mL) all-purpose flour
1 cup (250 mL) Milk
1/3 cup (75 mL) pitted black olives, quartered
1/4 cup (60 mL) sun-dried tomatoes, thinly sliced
1 tbsp (15 mL) capers, drained
1/2 cup (125 mL) finely chopped parsley
Salt and pepper

Directions

Sprinkle both sides of pork with paprika, salt and pepper.
In a large non-stick skillet, melt 1 tbsp (15 mL) butter over medium-high heat.
Add pork; cook 2 to 3 min per side until barely pink.
Remove to a plate; cover to keep warm.
In the same pan, melt remaining butter over medium heat.
Add onion, garlic and thyme; cook just until onion is tender, about 2 min.
Sprinkle with flour; whisk to combine.
Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 2 to 3 min until smooth and thickened.
Stir in olives, sun-dried tomatoes, capers and parsley.
Season with salt and pepper.
Return any juices on plate to sauce; heat through.
Serve pork with sauce spooned over top.