• Fast
• Healthy

Ingredients

1. 2 pork tenderloins (1 1/2 pounds)
2. Kosher salt and freshly ground pepper
3. 2 tablespoons olive oil, plus more for drizzling
4. 1/2 cup water
5. 3 cups flat-leaf parsley leaves, coarsely chopped (from 2 bunches)
6. 2 tablespoons coarsely chopped oregano
7. 1/4 cup pitted black olives, chopped

Directions

1. Preheat the oven to 400°. Season the pork with salt and pepper. In a large ovenproof skillet, heat the 2 tablespoons of olive oil until shimmering. Add the pork and cook over moderately high heat, turning occasionally, until browned all over, about 5 minutes. Transfer the skillet to the oven and roast the pork for about 10 minutes, or until an instant-read thermometer inserted in the thickest part registers 140° for medium meat. Transfer the pork to a cutting board and keep warm.
2. Set the skillet over moderate heat. Add the water and bring to a simmer, scraping up any bits stuck to the pan. Add the parsley, oregano and olives and season with salt and pepper.
3. Slice the pork crosswise and arrange on a platter. Spoon the parsley all around, drizzle with olive oil and serve.