Pork Medallions with Herbed Salsa



5 min


2 to 3 servings

* PLUS Cooking time: 9 minutes


  • 1 pork tenderloin
  • 1 tbsp butter or olive oil
  • 1/2 cup bottled salsa
  • 1/4 cup sliced black olives , optional
  • 1/4 cup chopped fresh rosemary
  • chopped parsley or sliced green onions


  • Slice pork into rounds 11/2 in. (3.5 cm) thick. Place, cut-side down, on a cutting board. Cover with a piece of plastic wrap. Using palm of your hand, gently press each piece until about 1/2 in. (1 cm) thick. Don’t worry if they’re not even in thickness. Melt butter in a large frying pan over medium-high heat. Add pork and lightly brown, about 2 min per side. Don’t crowd pan. You may have to do this in 2 batches and then return all meat to pan. Spoon salsa over lightly browned pork. Pour 1/4 cup (50 mL) water overtop. Scatter with olives and sprinkle with rosemary. Reduce heat to medium-low. Cover and simmer 5 min, turning halfway through. Sprinkle with parsley.

Nutrition (per serving)

  • Calories
  • 205,
  • Protein
  • 28 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 9 g,
  • Fibre
  • 1 g,
  • Sodium
  • 537 mg.

Slice it and everyday low-fat tenderloin turns into impressive-looking medallions. Then salsa and rosemary spruce it up even more.