Sun-Dried Tomato Olive Tapenade & Prosciutto Pork Tenderloin

Ingredients

Tapenade

• 2 cups pitted, drained olives (Kalamata and green olives recommended)
• 2 cloves garlic, smashed
• 1/3 cup sun-dried tomatoes (not packed in oil)
• 1/3 cup tightly packed fresh basil
• 1–2 tablespoons olive oil
• 1–2 tablespoons red wine vinegar
• Salt and pepper, to taste

Pork Tenderloin

• 6–8 slices prosciutto
• 15 lbs pork tenderloin, butterflied
• Salt and pepper, to taste

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Directions

1. Preheat Oven:
   • Preheat the oven to 425°F
2. Make the Tapenade:
   • Place olives, garlic, sun-dried tomatoes, and basil in a food processor Pulse until roughly chopped
   • Slowly drizzle in olive oil and 1 tablespoon of red wine vinegar Add salt and pepper, then pulse a few more times to combine
   • Taste and adjust seasoning as needed Set aside
3. Prepare the Prosciutto Base:
   • Lay a large piece of plastic wrap on a flat surface Arrange the prosciutto slices on the wrap so they slightly overlap
4. Butterfly and Flatten the Tenderloin:
   • Butterfly the pork tenderloin and pound it to 1/2” thickness using a meat mallet
   • Place the tenderloin on top of the prosciutto, perpendicular to the slices
5. Assemble the Roll:
   • Season the tenderloin with salt and pepper Spread the tapenade evenly over the tenderloin
   • Using the plastic wrap, roll the tenderloin into a log Secure the roll with string or toothpicks, if needed
   • Refrigerate the rolled tenderloin for 30 minutes
6. Sear the Tenderloin:
   • Heat a 12-inch skillet over medium-high heat Brown the rolled tenderloin on all sides, about 8 minutes total
7. Roast the Tenderloin:
   • Transfer the skillet with the tenderloin to the oven Roast until the internal temperature of the pork reaches 145°F, about 17–20 minutes
8. Rest and Serve:
   • Remove the string or toothpicks and let the tenderloin rest for 5 minutes Slice and serve