Ingredients

• 1 (1 lb) pork tenderloin
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon olive oil or 1 tablespoon butter
• 1 large garlic clove, minced
• 1/2 cup chicken broth or 1/2 cup stock
• 1 1/2 tablespoons lemon juice
• 1/3 cup thickly sliced lindsay manzanilla stuffed olives (or a combination) or 1/3 cup lindsay black pitted ripe olives (or a combination)
• 2 tablespoons chopped Italian parsley or 2 tablespoons chopped fresh curly-leaf parsley

Instructions

1. Cut pork crosswise into 1-inch thick slices.

2. Place slices between sheets of waxed paper or plastic wrap; pound (or use the heal of your hand) to flatten into 1/2-inch thick medallions.

3. Sprinkle thyme, salt and pepper over medallions.

4. Heat oil in a large nonstick skillet over medium heat until hot.

5. Add medallions; cook 4 minutes per side or until no longer pink in center.

6. Transfer to a serving plate; keep warm.

7. Add garlic to drippings in skillet; cook and stir 30 seconds.

8. Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.

9. Stir in olives; heat through.

10. Spoon sauce over medallions; top with parsley.