Artichoke and Asiago Pork

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A perfect meal for a small dinner party. Don’t make the cut through the tenderloin too deep - the idea is to get an even thickness when you open it up, so you do not need to pound the meat flat before rolling.

Tags: Advanced, One Hour, Entrées, Vegetables, Cheese, Pork, Roast, Fry, High Fibre
Serves: 3
Skill level: Advanced
Prep time: 20  minutes
Cooking time: 40  minutes
Total: 60 *  minutes

*Rest time = 5 minutes

Additional Information


1/3 cup (75 mL) PC Artichoke & Asiago Tapenade
9 PC Ruby Little Gems Red Mini Potatoes cut in half
2 tbsp (25 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1/2 tsp (2 mL) PC Sea Salt & Black Peppercorn Grinder
1 pork tenderloin, about 14 oz (400 g)


  1. Preheat oven to 400°F (200°C).
  2. Trim tail ends of pork tenderloin, about 3/4-inch (2 cm) off each end. Using a sharp knife, make a cut half way through tenderloin along the whole length of the tenderloin. Open tenderloin up like a book. Spread with tapenade, leaving 1/2-inch (1 cm) border bare on all four edges. Starting at one short end, roll up tenderloin to make a fat short cylinder. Tie every 1/2-inch (1 cm) with kitchen twine.
  3. In bowl, toss potatoes with half of the oil and half of the spice grinder. Heat remaining oil in ovenproof frying pan over medium-high heat. Sprinkle tenderloin with remaining spice grinder and add to pan. Brown pork tenderloin on all sides, turning occasionally, about 5 minutes. Remove pan from heat. Evenly distribute potato mixture around tenderloin. Place pan in centre of oven. Roast for 25 to 30 minutes or until meat thermometer inserted in thickest part of meat reads 150°F (65°C).
  4. Transfer tenderloin to cutting board; tent with foil and let rest 5 minutes. Remove kitchen twine. Slice and serve with potatoes.

Chef's Tips

 Serve with steamed broccoli or green beans to round out the meal.

Nutritional Information

Per serving
Calories 300 Cal
Fat 17 g
Sodium 390 mg
Carbohydrate 14 g
Fibre 2 g
Protein 23 g