Description
This one pan dish is actually fairly easy to make and has a French and Mediterranean feel to it. Any store bought olive tapenade will do, but for the blue cheese, I recommend the famous Maytag blue, from Iowa.
Ingredients
- 3 pounds whole pork tenderloins
- Kosher salt and fresh cracked pepper to taste
- 1 cup prepared olive tapenade
- ½ cup crumbled bleu cheese
- 3 tablespoons minced fresh thyme
- 4 tablespoons canola oil, divided
- ½ cup all-purpose flour
- 3 shallots, minced
- 1 cup dry white wine
- 4 teaspoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 6 tablespoons cold unsalted butter, cut into pieces
- 2 tablespoons minced parsley
Prep Time: 40 mins
Cook Time: 26 mins
Total Time: 1 hr 6 mins
Servings: 8