Pork Tenderloin


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


Cooking Instructions

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.