10 minutes
Cook Time
35 minutes
Cooking Level


  • For the pork
  • 12 oz Pure Flavor® RedRoyals® Cherry Tomatoes on-the-Vine
  • ½ cup chopped artichokes
  • ½ cup chopped kalamata and green olives
  • 1 tsp black pepper
  • 1 tsp red pepper flakes
  • 1 tsp Za’atar seasoning mix
  • For the marinade
  • ¾ cup petite Sirah
  • ½ cup olive oil
  • ¼ cup chopped green olives
  • ¼ cup chopped kalamata olives
  • 3 tbsp fresh thyme sprigs
  • 1 tbsp kalamata juice
  • 1 tbsp Za’atar seasoning mix
  • 1 tsp red pepper flakes
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp minced garlic


Step 1

Mix marinade ingredients together in a bowl.

Step 2

Butterfly the pork tenderloin and cover with marinade in a covered container overnight in the fridge.

Step 3

When ready to cook the tenderloin, preheat the oven to 350°F. Mix together artichokes, olives, pepper, pepper flakes and Za’atar seasoning. Fill the inside of the butterflied tenderloin and roll. Tie together with butcher’s twine.

Step 4

Cook in the oven for 35 minutes alongside tomatoes, on the vine, seasoned with more Za’atar, salt and pepper.

Recipe created by Plate and Pen

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