Spanish Pork Tenderloin with Olives

Infuse your dinner table with the bold, vibrant flavors of Spain with this Spanish Pork Tenderloin with Olives recipe. This one-pan dish pairs succulent, spice-rubbed pork tenderloin with the rich, savory goodness of pitted green olives, juicy cherry tomatoes, and aromatic red onions, all simmered in a splash of dry white wine for a burst of Mediterranean flair. A perfect balance of smoked paprika, cumin, and garlic elevates the flavor profile, while the oven-roasting technique locks in moisture and produces a melt-in-your-mouth finish. Ready in just 45 minutes, including prep and cook time, this dish is ideal for weeknight meals or impressing dinner guests. Serve it garnished with freshly chopped parsley for an elegant touch, and let the rustic tastes of Spain take center stage on your plate.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 piece (about 1 to 1.5 lbs) pork tenderloin
• 2 tablespoons extra virgin olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 4 cloves garlic cloves
• 1 medium, thinly sliced red onion
• 1 cup cherry tomatoes
• 1 cup pitted green olives
• 0.5 cup dry white wine
• 2 tablespoons (chopped) fresh parsley
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the pork tenderloin dry with paper towels and rub it all over with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and black pepper. Let it rest for about 10 minutes at room temperature.

Step 3

Heat the remaining 1 tablespoon of olive oil in an ovenproof skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side. Once seared, remove the pork from the skillet and set aside.

Step 4

In the same skillet, add the sliced red onion and garlic cloves (minced). Sauté for 2-3 minutes until fragrant and slightly softened.

Step 5

Add the cherry tomatoes and pitted green olives to the skillet. Stir to combine. Pour in the dry white wine and cook for 1-2 minutes to allow the alcohol to evaporate slightly.

Step 6

Nestle the seared pork tenderloin back into the skillet among the vegetables and olives. Transfer the skillet to the preheated oven.

Step 7

Roast the pork in the oven for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).

Step 8

Remove the skillet from the oven and let the pork rest for 5 minutes before slicing.

Step 9

Slice the pork tenderloin into medallions and serve with the sautéed vegetables, olives, and sauce from the skillet. Garnish with freshly chopped parsley.

Nutrition Facts

Serving size	(1162.1g)

Amount per serving	% Daily Value*
Calories	1416.3

Total Fat 66.7g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 385.7mg	0%
Sodium 5924.2mg	0%
Total Carbohydrate 34.6g	0%
Dietary Fiber 11.2g	0%
Total Sugars 11.1g
Protein 144.6g	0%

Vitamin D 45.4IU	0%
Calcium 156.7mg	0%
Iron 10.6mg	0%
Potassium 3515.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 43.9%

Carbs: 10.5%