Recipe Source: Chef Mitch Maier
Prep Time: 20 min
Cooking Time: 20 min
¼ cup extra virgin olive oil
1/4 cup Chef Mitch Maier Black Garlic Sauce & Marinade
1 tablespoon Dijon mustard
2 garlic cloves minced
1 1/2 cups Greek Kalamata Olives, halved and pitted
1 tablespoon fresh basil, chopped
2-pound pork tenderloin
Pre-heat oven to 425 F.
Mix the first six ingredients together in a large bowl. Add pork tenderloin to mixture and roll in the juices to marinate for ten minutes.
Place pork tenderloin and other ingredients in a cast-iron skillet.
Cook for 20 minutes. Then let rest, covered for about 5 minutes before slicing. This is to set the juices.
Can be marinated overnight.