Pork tenderloin in tapenade crust

This is a combination recipe. First, there was a pork tenderloin cooked by a dear friend’s mother, using store-bought tapenade. I love tapenade, I love olives, and I adored the dish. On the other hand, I had my trusty almond tapenade recipe, ready-made tapenade tends to be expensive (and very salty), I rarely have it at hand, while olives and almond paste are staple ingredients in our pantry.
This is the recipe exactly how I made it this time, I don't always stick to these proportions - it is a VERY forgiving recipe, you can pretty much eyeball everything and never get it wrong.

Port tenderloin in tapenade crust

2 pork tenderloins

1 cup green olives

1/2 cup black olives
1 cup white almond butter
olive oil
Preheat your oven at 360°F.
First, make the tapenade. Rinse the olives, and, using your trusty immersion blender (don't know what I would do without this one !), mix them into a paste, adding olive oil until it is very creamy. The fat from the oil will prevent the crust from getting to dry in the oven.
When you're happy with your tapenade (taste it, but don't eat it all ;) ), spread some of it on one side of the tenderloins. Turn them over, and spread the rest over them. Bake for 30 minutes in the oven, serve.
If, like today here, it is very hot where you live and eat, you might be happy to know the dish is also very tasty served cold.