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Mediterranean Pork Tenderloin

Serves: 4-6
25 MIN
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

2 pork tenderloins (each about ¾ lb/375 g), cut into 1 ¼-inch (3 cm) slices

1 tbsp (15 mL) vegetable oil

1 pkg (500 g) Green Giant* Valley Selections* Bean & Carrot Medley

¾ cup (175mL) chicken broth, divided

? cup (75 mL) pitted Kalamata olives, sliced

2 tbsp (25 mL) cream cheese

2 cloves garlic, minced

¾ cup (175mL) crumbled feta cheese

1 ½ tsp (7 mL) chopped fresh thyme

Directions

Heat oil in large nonstick skillet on medium-high heat. Cook pork slices for approximately 3 to 4 minutes per side. Use a meat thermometer to check for doneness without overcooking: cook to an internal temperature of 155°F – 160°F (68°C – 71°C). Transfer to plate; cover to keep warm. Add vegetables, ¼ cup (50 mL) chicken broth and olives to skillet. Cover and cook about 5 minutes, stirring occasionally until vegetables are hot and tender. Transfer to plate; cover to keep warm. Add remaining ½ cup (125 mL) chicken broth, cream cheese, garlic and any juices from the pork. Bring to boil; cook and stir for 1 minute. Remove from heat and gently stir in feta cheese and thyme. Drizzle pork and vegetables with sauce.