Pork tenderloin pan roast with black olives and orange from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show (page 244) by Lynne Rossetto Kasper and Sally Swift

  • garlic
  • Kalamata olives
  • oranges
  • pork tenderloin
  • dry white wine
  • dried basil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Wende on June 23, 2021

    This is pretty good. Care must be taken so the pork doesn't dry out - the sauce is delicious but can only make up for dry pork so far.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.