- 1 (1 1/2 pound) pork tenderloin, cut into 1 inch thick medallions and pounded lightly
- 2 tablespoons olive oil
- salt
- freshly ground black pepper
- 1/2 cup dry red wine
- 1/2 cup chicken broth
- 1/4 cup pitted green olives, chopped
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon fresh oregano
- Heat a large pan over low heat.
- In a medium bowl, toss pork medallions with oil and a generous sprinkling of salt and pepper.
- Increase heat under pan to medium-high. Add medallions and cook, turning once, until well seared on both sides and cooked through, about 8 minutes. Transfer medallions to a plate.
- In a small bowl, mix wine, broth, olives, mustard, garlic and oregano. Pour into hot skillet and simmer until reduced by half, about 3 to 4 minutes. Place medallions back in the pan and allow to warm through for 1 minute before serving.