Ann Romney’s Pork Tenderloin with Roasted Olives

Original recipe source, click here

pork

Here’s the absolutely delicious recipe Sara and Dallin adapted and made for me on Mother’s Day.

  • 2 pork tenderloins (1 pound each) Salt and pepper (They used a 2 lb pork roast)
  • For the Roasted Olives:
  • 3 cups mixed green and black olives with pits
  • 2 lemons
  • 1/2 cup olive oil
  • 2 cloves garlic, sliced
  • 5 sprigs thyme, stems removed
  • 3 sprigs rosemary, stems removed
  • 3 bay leaves
  • 1 teaspoon salt

Cooking Directions

Preheat oven to 350 degrees F. Sprinkle salt and pepper over tenderloins; wrap individually in

foil and place on baking sheet. Roast 40 minutes.

Place olives in a bowl. Zest the lemons and spread over olives. Squeeze lemon juice over olives. Add remaining ingredients and toss. Place olives in single layer on baking pan and roast at 350 degrees F. 15 minutes.

Remove roast from foil and let stand 10 minutes. Slice meat and top with roasted olives.

They served delicious sweet potato — peeled, steamed and then heated in lightly oiled pan with dried rosemary.  So good.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s