Sauteed Pork Tenderloin Medallions with Fennel and Green Olives in Orange Pan Sauce

Name: Sauteed Pork Tenderloin Medallions with Fennel and Green Olives in Orange Pan Sauce
Ingredients: 1 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 1 pound, pork tenderloin, silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade; 2 tablespoons, olive oil; 1 tablespoon, olive oil; 1/2 medium bulb, fennel, sliced thin (about 1 cup); 2 medium cloves, garlic, minced (about 1 tablespoon); 1/3 cup, orange juice; 1 teaspoon, orange zest from 1 large orange; 2/3 cup, chicken stock or low-salt canned broth; 1/4 cup, pitted green olives, sliced; 2 tablespoons, chopped fresh parsley leaves

Main Courses
Vegetables
Pork
Weeknight

Appears in Cook's Illustrated September/October 1997

Instead of roasting, we found that it was faster and more flavorful to slice, sauté, and then finish with a quick pan sauce.

SERVES 3 (saucing one tenderloin)

TIME 1 hour

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