Pork With A Sun Dried Tomato Butter Olive Onion Sauce Recipes

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PORK WITH A SUN-DRIED TOMATO BUTTER & OLIVE, ONION SAUCE



Pork With a Sun-Dried Tomato Butter & Olive, Onion Sauce image

Now this literally is like 20 minutes. Now a good couscous is a great side for this. Add in some garlic or chopped scallions to make a nice simple side. Vegetables, roasted beets are for me, but if not a beet fan, try green beans, cauliflower or asparagus. Even corn on the cob works for me. Something fresh please. This time of year with all the fresh markets ... no excuse for canned or frozen.

Provided by SarasotaCook

Categories     Pork

Time 20m

Yield 8 Loins/2 per person, 4 serving(s)

Number Of Ingredients 13

2 lbs pork loin, cut in 1 3/4-inch slices
salt
pepper
1 tablespoon olive oil, to saute
1/4 cup butter
1 teaspoon fresh rosemary
3 tablespoons pureed sun-dried tomatoes
1 medium onion, diced fine
8 ounces sliced black olives
1 teaspoon minced garlic
1/2 cup white wine
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Butter -- In a small food processor mince up sundired tomatoes. Add to the butter and rosemary and mix well. Just set off to the side. It is done.
  • Pork -- Ok this is quick. The pork loin, I used tenderloin so it is very tender. I just seasoned with salt and pepper and then went to a pan sear. A simple olive oil in a medium saute pan (no NON stick) heated to medium high. Sear each side. When the first side goes down, brush the top with the butter. Once flipped, brush that side as well with the butter. Only cook 2-3 minutes per side. The last time you flip again baste with the tomato butter and put back on the heat to finish cooking. another 2-3 minutes. It won't take long. You want the tenderloins to be medium rare. Keep a little butter for the end to top if you have any. Once done remove and cover. Temp -- I like to get to 150, it will get to 160 which is medium rare as it rests. It will be just fine. DO NOT overcook. Remove immediately and cover with foil to rest.
  • Sauce -- In the same pan I cooked the pork in, I deglazed with 1/2 cup white wine, then added, the olives, garlic and onions. Let reduce 3-4 minutes until the wine has reduced by 1/2 and the onions and olives are soft. Season with salt and pepper and just top the pork tenderloins with the onion/olive sauce and dinner is served.
  • Sides -- as I mentioned, I think couscous would be a great side. For a veggie -- roasted beets or even roasted cauliflower would be perfect.

Nutrition Facts : Calories 719.3, Fat 52.8, SaturatedFat 19.6, Cholesterol 166.6, Sodium 871.4, Carbohydrate 8.8, Fiber 2.6, Sugar 2.4, Protein 46.4

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