2 tablespoons Oliviers&Co black olive tapenade
2 tablespoons Oliviers&Co Extra Virgin Grand Cru olive oil
1 tablespoon Oliviers&Co Premium Balsamic Vinegar
Oliviers&Co Salt from Camargue
1 pork tenderloin roast
10 cherry tomatoes
100 g (3.5 oz) baby spinach
2 medium red potatoes
Preheat the oven to 400°F (about 200°C). Sear the pork tenderloin in 1 tablespoon of olive oil until golden brown on all sides. Transfer the tenderloin to an earthenware baking dish and coat with the olive paste.
Scatter the rinse and stemmed cherry tomatoes around the roast. Season with salt. Roast for 35 minutes.
Meanwhile, steam the potatoes for 15 minutes or until tender.
Wash and dry the spinach, and place in a bowl. Toss with the remaining olive oil and balsamic vinegar. Lay the spinach in a circle in the center of 2 dinner plates.
When the tenderloin is cooked, slice it into 4 equal pieces and place 2 pieces on top of the spinach.
Spoon the cooking juices and roasted tomatoes over them. Serve immediately with the potatoes crushed and drizzled with olive oil.