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1 (1-lb) pork tenderloin, trimmed and cut crosswise into pieces
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 tsp ground fennel
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Cooking Spray
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1/4 cup chopped pitted kalamata olives
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1/4 cup chopped pitted green olives or onion-stuffed green olives
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1 tablespoon fresh chopped parsley
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1 tablespoon dijon mustard
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2 teaspoons balsamic vinegar
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1/2 teaspoon minced garlic
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