Pork with Parsley and Olives
- TOTAL TIME:
- SERVINGS: 4
Jerry Traunfeld likes to treat parsley more like a green vegetable than like an herb. Here he mixes it with black olives and aromatic oregano to create a vibrant side dish that's great with succulent pork tenderloin or grilled steak.
- 2 pork tenderloins (1 1/2 pounds)
- Kosher salt and freshly ground pepper
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 cup water
- 3 cups flat-leaf parsley leaves, coarsely chopped (from 2 bunches)
- 2 tablespoons coarsely chopped oregano
- 1/4 cup pitted black olives, chopped
- 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.
- 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.
- Slice the pork crosswise and arrange on a platter. Spoon the parsley all around, drizzle with olive oil and serve.
Spicy, leathery Chianti Classico.