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Pork with Parsley and Olives

  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY

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.

  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
  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.

Suggested Pairing

Spicy, leathery Chianti Classico.

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