Pork Tenderloin with Olive-Mustard Tapenade

very good and different for a change of pace!!! roasted whole tenderloin in convection oven on a rack. sliced later. used more fennel, less dijon and a jarred tapenade. will make again. if you know your guests like olives, this is perfect to serve!!! use coffee grinder to grind fennel seed. (big mustard fan in general, but to me, sometimes even a Tablespoon of dijon overpowers a dish.)

Super easy and very flavorful. I served with couscous and a Greek salad with feta cheese. A complete meal in a small amount of time! Making it again!

Easy to make, with great flavor.

This was a quick and easy meal to prepare. Next time I will grill the pork medallions and/or use pork chops if I don't have a tenderloin on hand. Served along side roasted garlic cous cous and sliced tomatoes and cucumbers.

This is great. I didn't have ground fennel, so I chopped up fennel seeds with minced garlic and rubbed it into the pork along with the salt and pepper. Served with a side salad (spinach, purple grapes, parsley, chopped celery, and toasted pine nuts). Super fast. Try it - it won't disappoint!

Excellent combination of the fennel and olive tapenade. I toasted and crushed whole fennel seeds and used about 2x what the recipe called for to accentuate the sweetness and intensity of the fennel. I also made, chilled, sliced and fried polenta rounds in clarified, browned butter and topped each slice with tenderloin and a tablespoon of tapenade. Decorative pools of olive oil, honey, and a touch of balsamic vinegar well blended and a robust parsley sprig completed the garnish and presentation.

This is absolutely delicious. I've made this 3 or 4 times, and every time it is such a hit. It's so easy and definitely one of my go-to meals.

Pretty good recipe, pork and olives are always a good combination. I didn't have any fennel so I omitted it, and used all manzanilla (green) olives. My husband loved it but it was a little pungent for me, what with the olives and garlic.

Wow! This recipe has it all. Fast, easy, complex tastes - not your usual pork tenderloin recipe. Definitely part of the rotation now. I highly recommend to anyone who works and needs a quick dinner that doesn't taste like something your threw together. (I did not have ground fennel, so omitted from recipe, otherwise followed it exactly.)

I made this exactly as the recipe said and it was a great hit. I will make it again and again!

Wow. The flavors in this was fabulous! The sweetness of the fennel and the saltiness of the olive tapenade compliment each other so well and the flavor of the pork is enhanced. I did double the tapenade recipe but I totally forgot the parsley. Didn't even notice. This dish was very easy to make. Paired it with Quinoa Risotto with Hazelnuts and Creme Frache. The creaminess of the quinoa added yet another dimension. This one goes into the rotation!

Makes my mouth water, SO good!!

This was very good. I did not have parsley, so did make without. Next time I will double the tapenade. I served with My Recipes Green Beans with Pears.

I liked that this was healthy and very quick. The only change I made was I used dried parsley as I didn't have fresh. I served it with asparagus and white rice. I would make it again but probably tweak the tapenade a little. I would cut back on the vinegar as it made it just a little too tangy for me, but overall it was a very good dish.

I made this exactly as the recipe said and it was a great hit. I will make it again and again. It is great for everyday or special occasions. As a side I served broccoli with cashews along with a tossed salad. very very good

Wonderful dish. Easy to prep! The olive tapenade was fantastic and really paired nicely with the pork. I omitted the fennel as I am not much of a fan. Will definitely make this again.

What a great recipe. The olive tapenade added such great flavor to the pork. I made extra and it all got eaten!! Even my three year old loved it. The fennel added a nice touch to the pork. I will definitely make this again and I am even considering making it for the house guests that I have coming this weekend.