When I want to please a crowd but don’t have a lot of time, this is one of my go-to recipes. Blending olives and mushrooms makes a tapenade-like spread that I can prepare ahead, and I love how the salty olives contrast with the mild pork tenderloin. I pair this dish with simple mashed potatoes or Roasted Pear and Cranberry Brussels Sprout)—or both.
Transfer the mushroom mixture to a food processor, add the olives and capers, and pulse until coarsely chopped. You may have to pulse a few times to break up the olives. Taste, seasoning with a pinch of salt and pepper if desired (keep in mind that the olives are already quite salty). With the food processor running, drizzle in the remaining 3 tablespoons olive oil until a chunky paste forms. Set aside.
To make the pork: Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil.
In a small bowl, combine the paprika, thyme, salt, and pepper. Rub the spices into the tenderloins.
Heat the oil in a skillet over medium-high heat. In batches, brown each side of the tenderloins until golden brown, 1 to 2 minutes per side. Place the tenderloins on the prepared baking sheet. Coat each tenderloin with a thick layer of the olive-mushroom spread and bake until cooked through, 20 to 25 minutes. If using an instant-read meat thermometer, the internal temperature at the thickest part of the tenderloin should reach 140°F. (It will continue to cook as it cools.)
Let the pork rest for at least 5 minutes or up to 15 minutes to give the juices time to reabsorb into the meat. Cut into thick slices to serve.
Hummus is one of the easiest, most healthful snacks there is. Nearly surpassing salsa and guacamole...