Pork Provencale
Yield
2 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pork tenderloin
|
*
|
| 1 | ounce |
black pepper
|
|
| ¼ | cup |
black olives
|
*
|
| 2 | ounces |
capers
|
|
| 2 | ounces |
anchovy fillets
|
|
| ⅛ | cup |
all-purpose flour
|
|
| ¼ | cup |
bread crumbs
|
|
| ⅛ | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pork tenderloin
|
*
|
| 28.9 | ml/g |
black pepper
|
|
| 59 | ml |
black olives
|
*
|
| 57.8 | ml/g |
capers
|
|
| 57.8 | ml/g |
anchovy fillets
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 59 | ml |
bread crumbs
|
|
| 3E+1 | ml |
olive oil
|
|
Directions
Season pork with black pepper.
Sear pork and set aside.
Combine black olives, capers, and anchovies and puree.
Lightly dust pork with flour.
Coast with bread crumbs.
Finish in 400℉ (200℃) oven approximately 15 to 20 minutes.
Sauce pork demi-glaze.
