Prep Time:	10 mins
Cook Time:	15 mins

Ingredients:

• 2 tbsp olive oil, divided
• 1/2 lb pork tenderloin, cut into 1/2 in thick medallions and pounded thin
• 2 tsp garlic, minced
• 2 cu sliced mushrooms
• 1/2 cu dry sherry
• 3/4 cu orange juice, divided (1/2 cu, 1/4 cu)
• 1/2 cu sliced green olives

1. Season pork with salt and pepper.
2. Heat 1 tbsp oil in medium saute pan. Brown the pork over medium-high heat on both sides and set aside.
3. Add the rest of the oil to pan and saute garlic until fragrant, about 2 mins.
4. Add the mushrooms and saute until they release their moisture and it has evaporated, about 5 mins. Remove to a platter.
5. Combine sherry with 1/2 cu orange juice and pour into saute pan. Bring to a boil, reduce the heat and simmer about 3 mins.
6. Return pork to pan and simmer about 3 mins. Remove pork to serving platter.
7. Add remaining orange juice and simmer until thickens slightly, about 2 mins.
8. Add olives to mushrooms and place over the pork. Pour the sauce on top.