Pork with Parsley and Olives

• 2 pork tenderloins (1 1/2 pounds)
• Kosher salt and freshly ground pepper
• 2 tablespoons olive oil, plus more for drizzling
• 1/2 cup water
• 3 cups flat-leaf parsley leaves, coarsely chopped (from 2 bunches)
• 2 tablespoons coarsely chopped oregano
• 1/4 cup pitted black olives, chopped

1. Preheat the oven to 400.
2. Season the pork with salt and pepper.
3. In a large ovenproof skillet, heat the 2 tablespoons of olive oil until shimmering.
4. Add the pork and cook over moderately high heat, turning occasionally, until browned all over, about 5 minutes.
5. Transfer the skillet to the oven and roast the pork for about 10 minutes, or until an instant-read thermometer inserted in the thickest part registers 140 for medium meat.
6. Transfer the pork to a cutting board and keep warm.
7. Set the skillet over moderate heat.
8. Add the water and bring to a simmer, scraping up any bits stuck to the pan.
9. Add the parsley, oregano and olives and season with salt and pepper.
10. Slice the pork crosswise and arrange on a platter.
11. Spoon the parsley all around, drizzle with olive oil and serve.

pork, kosher salt, olive oil, water, flatleaf parsley, oregano, black olives

Taken from www.foodandwine.com/recipes/pork-with-parsley-and-olives (may not work)