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Mediterranean Pork Tenderloin Recipe

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


Mediterranean Pork Tenderloin

  • 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
  • ⅓ 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


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.

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