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This recipe is restaurant quality all the way. Just superb. I fixed this per the instructions, with one exception. My wife is not that fond of green olives, so I cut them in half, rather than chop them up, so she could work around them. Surprise, surprise, she ate all of them on her plate, and started eyeing mine. I made the full recipe for sauce, but just one 1# tenderloin. We didn't have any too much sauce. I would recommend doubling the sauce for two tenderloins. My only other thought is, that I will add about a quarter of a tsp. of crushed red pepper to the initial sauce mix, just to add a little spice. All in all, an first class entree. Thanks.
Amazing. Full of flavor and very tender. I will definately make this again
This was a beautiful and tasty dish! A "head's up" for others who may try this: be sure your pan isn't too big as the liquid in mine dried out a little too much in the oven. Next time, I'll use a smaller pan. Even with my mistake, this was very good!
Very good sauce!
This is a dish lovely enough for company yet easy enough for a busy weeknight meal; most importantly, however, is that it's lusciously good! I prepared one tenderloin and the full amount of sauce (glad I did, too!). When I went to my pantry and found that the green olives I thought I had were AWOL I made a substitution of about 2 TBS capers in brine (drained) which I added in step 7 with the cream (I believe they gave the same sort of acid-bite the olives would have). After 30 minutes, my tenderloin was at 150° internal temp and that is the way we like it--and it was fork-tender. A real winner. Thanks for posting, Marie!
My husband and I made this for dinner for my SIL and her husband. Everyone really enjoyed it. The saltiness of the olives combined with the savory flavor of the rosemary and the freshness of the tomatoes was outstanding. The pork was melt-in-your-mouth tender. The sauce thickened up nicely and I didn't need to cook it the full 5 minutes on the stove-top. The only criticism I heard was, "why didn't you make more of the sauce." Next time I will! I served it with Chef Niki's Lemon and Garlic Spinach, (which I also reviewed), Mashed Yukon golds and some warm rolls. Yum! This pork recipe is elegant enough for company but easy enough for an everyday dinner. Thanks for sharing Marie, it sure was a hit at our house.
This is an easy weekend meal. It only takes about an hour. We loved it so much, because it reminded us of a dish from La'Oistra in San Francisco