Rosemary-Olive Pork Tenderloin with Lemon-Vermouth Sauce

Juicy pork tenderloin infused with rosemary and briny olives, elevated with a bright lemon-vermouth sauce.

Cuisine: General

Category: Beef

Prep: 25 minutes. Cook: 15 minutes.

Serves 2.

Ingredients

• 14 oz pork tenderloin
• 3 tbsp, roughly chopped pitted green olives
• 1 tbsp, finely minced fresh rosemary
• 4 tbsp dry vermouth
• 1 tbsp lemon juice
• 1 tsp olive oil
• 1 clove, minced garlic
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Trim excess fat from pork tenderloin, then rub with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp minced rosemary, and 1 tsp minced garlic.
2. Step 2: Heat 1 tsp olive oil in a skillet over medium heat until shimmering. Add pork and sear for 3 minutes per side until browned, then reduce heat to medium-low.
3. Step 3: Add 3 tbsp chopped olives and 1 tbsp minced rosemary to the skillet, stirring to coat pork. Cook for 2 minutes, then pour in 4 tbsp dry vermouth and 1 tbsp lemon juice.
4. Step 4: Simmer gently for 5 minutes, spooning sauce over pork frequently, until pork reaches 145°F internal temperature and sauce reduces to a light glaze.
5. Step 5: Transfer pork to a cutting board, let rest for 5 minutes, then slice thinly and drizzle with reduced sauce.