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Olive Pork or Beef Muffalata Tenderloin Medallions

Olive Pork or Beef Muffalata Tenderloin Medallions
Recipe type: Olive Muffalata
Prep time: 
Cook time: 
Total time: 
Muffaletta medallions infused with Olive Muffalata
  • 8-12oz Olive Muffalata
  • 2 medium sized Pork or Beef Tenderloins
  • 3 Garlic Cloves chopped fine or garlic pressed
  • 2-3 tbsp Olive Oil
  • 2-3 tbsp Balsamic Vinegar
  • Large Onion diced & any vegetable of your choice
  • ½-1 Cup Red or White Wine
  • 1-2 tbsp Butter
  • A couple pinches of Dried Basil & Oregano
  • Salt & Pepper - Along with any other spices you wish to season your Pork or Beef
  1. Season the Pork or Beef Tenderloins
  2. Preheat oven to 350 degrees.
  3. In a large bowl, mix together Olive Muffalata, Garlic, Balsamic Vinegar, Onion, Basil & Oregano.
  4. Preheat saute pan (medium) & Add 2 tbsp Olive Oil.
  5. Sear each tenderloin, one at a time, making sure to brown all of the sides.
  6. Reserve Tenderloins on a large platter, let sit.
  7. Deglaze the pan - Lower heat to medium & add wine and butter.
  8. Use a wooden spoon to push and scrape the bottom of the pan, releasing all the debris.
  9. Pour deglazed remains into a bowl.
  10. Cut tenderloins into 2-3 inch chunks.
  11. The Pork/Beef should be pink in the center.
  12. Add the cut tenderloin chunks to the large bowl containing Olive Muffalata mix made earlier.
  13. Add the deglazed juices and toss together.
  14. If it appears dry you can always add more Olive Oil.
  15. Scrap everything into a large baking pan or dish.
  16. Use a spatula to scrape all the wonderful juices.
  17. Bake for 20-30 minutes depending choice of meat and your desired temperature of meat.
  18. Serve by itself, over pasta, rice or mashed potatoes.


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