Preheat oven to 375 degrees.
Stovetop, sear the pork tenderloin on both sides in extra virgin olive oil. Place the pan in the preheated oven for approximately 40 minutes / until the pork tenderloin is cooked to your desire.
Cut 8 slices of bread from the loaf and toast in the oven for approximately 10 minutes with the pork tenderloin. Remove and set aside. Cut when cooled and place one slice in the middle of each plate.
Once pork tenderloin is cooked to your desire, remove and let "sit" for 2-4 minutes.
Heartily whisk the 4 egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Using a double boiler, continue to heartily whisk.
Do NOT let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne AND pork tenderloin pan juices. Do NOT omit the pork tenderloin pan juices!!
Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of pork tenderloin pan juices before serving.
As the tenderloin "sits" cook eight (8) 3-egg organic egg omelettes seasoned with fresh cracked pepper. Set aside - cover to keep warm.
Make The Eggs Benedict!
Slice 24 pieces of pork tenderloin / 3 per plate - 8 plates.
You may add (any) extra juices to the hollandaise at this time if you wish - whisk until blended through.
On top of each bread slice place a 3-egg organic fresh cracked pepper omelette and then place 3 pieces of sliced pork tenderloin. Using a 1/4 measuring cup, "drizzle" the hollandaise sauce around the edge of the plates and drizzle a small amount on top of the pork tenderloin as well.
Sprinkle the diced fresh organic tomatoes, minced fresh parsley, scallions, purple onion and organic capers on top of each plate. Sprinkle each plate with smoked paprika. Add 4 jumbo olives to each plate. ENJOY!