# What You Need:
→ Pork
01 - 1 pork tenderloin, trimmed, approximately 1.1 lbs
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Herb Crust
05 - 2 tablespoons fresh parsley, finely chopped
06 - 2 tablespoons fresh rosemary, finely chopped
07 - 1 tablespoon fresh thyme leaves, finely chopped
08 - 2 cloves garlic, finely minced
09 - Zest of 1 lemon
10 - 1 teaspoon Dijon mustard
→ Olive Relish
11 - 1/2 cup green olives, pitted and chopped
12 - 1/2 cup Kalamata olives, pitted and chopped
13 - 2 tablespoons capers, drained
14 - 2 tablespoons red onion, finely diced
15 - 2 tablespoons fresh parsley, chopped
16 - 2 tablespoons extra-virgin olive oil
17 - 1 tablespoon red wine vinegar
18 - 1/4 teaspoon black pepper
# Steps:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper or foil.
02 - Pat the pork tenderloin dry, then rub evenly with olive oil, kosher salt, and freshly ground black pepper.
03 - Combine parsley, rosemary, thyme, minced garlic, lemon zest, and Dijon mustard in a small bowl to form a paste.
04 - Spread the herb paste evenly over the pork tenderloin, pressing gently to adhere.
05 - Place the pork on the prepared baking sheet and roast for 20 to 25 minutes until the internal temperature reaches 145°F.
06 - Meanwhile, mix green olives, Kalamata olives, capers, red onion, parsley, extra-virgin olive oil, red wine vinegar, and black pepper in a bowl until well combined.
07 - Remove the pork from the oven and let it rest for 5 to 10 minutes before slicing.
08 - Slice the pork tenderloin and serve topped with the olive relish.
