Pan-Seared Pork Tenderloin with Spanish Olive Tapenade

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork tenderloin medallions pan-seared and topped with a vibrant olive tapenade featuring green and black olives, capers, and fresh herbs. This Spanish-inspired pork recipe, ready in about 25 minutes, pairs extra virgin olive oil, green olives, pitted and chopped, black olives, pitted and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Spanish cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb pork tenderloin, trimmed and sliced into 1-inch medallions
3 tbsp extra virgin olive oil
1/4 cup green olives, pitted and chopped
1/4 cup black olives, pitted and chopped
2 tbsp capers, rinsed and chopped
2 tbsp fresh parsley, chopped
1 tsp lemon zest
1 garlic clove, minced
1 tsp sea salt
1/2 tsp black pepper

Food processors worth buying for dips like this → Best Food Processors in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a small bowl, combine 1/4 cup chopped green olives, 1/4 cup chopped black olives, 2 tbsp chopped capers, 2 tbsp chopped fresh parsley, 1 tsp lemon zest, and 1 minced garlic clove. Stir well and set aside to let flavors meld.
Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Season 1 lb pork tenderloin medallions with 1 tsp sea salt and 1/2 tsp black pepper. Add medallions to the skillet and sear for 3-4 minutes per side until golden brown and cooked through.
Step 3: Remove pork from skillet and place on serving plates. Drizzle remaining 1 tbsp olive oil over medallions and spoon the olive tapenade generously on top. Serve immediately.