Pork Tenderloin With Olive-Mustard Tapenade

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1 (1-pound) pork tenderloin, trimmed and cut crosswise into 8 pieces

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground fennel

Cooking spray

1/4 cup chopped pitted kalamata olives

1/4 cup chopped pitted green olives or onion-stuffed green olives

1 tablespoon fresh chopped parsley

1 tablespoon Dijon mustard

2 teaspoons balsamic vinegar

1/2 teaspoon bottled minced garlic

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