Floating Olive Branch
Rosemary Dijon Pork Tenderloin & Tomatoes

Serves 4 



3/4 cup mayonnaise 

4 tablespoons Garlic Infused Olive Oil 

4 tablespoons Meyer Lemon Infused Olive Oil 

1/2 lemon, juiced 

1 tablespoon Rosemary Dijon Seasoning 

Fleur de Sel and black pepper, to taste 


2 lbs. pork tenderloin 

3 heirloom tomatoes, sliced 

2 tablespoons fresh chives, chopped 

Fresh basil leaves, whole or chopped 

Lemon wedges, for garnish 


Place mayo, Garlic Infused Olive Oil, Meyer Lemon Infused Olive Oil, lemon juice, and seasoning in a medium bowl, and whisk to combine the dressing and marinade. Season to taste with salt and pepper. 
Divide the dressing in half. Cover and refrigerate one-half to be used for dressing the tomatoes, while the other half will be used for marinating the pork. 
Before marinating, it's important to pat the pork tenderloin dry with paper towels. This helps the dressing adhere better to the meat. Thoroughly coat the pork in the dressing. Cover and refrigerate for 30 minutes.  
Preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill. Once hot, place the pork on the grill and cook for 15-20 minutes, turning occasionally, until cooked. Remove from the grill and set aside to rest for 10 minutes before slicing. 
Arrange tomato slices on a serving platter or divide between plates. Drizzle the tomatoes with the reserved dressing (or serve the reserved dressing on the side) and top with the pork slices. 
Top with chives, basil, and lemon before serving.