About this recipe: This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavour!
This recipe is delicious. I added about 1/4 cup more chicken stock to the sauce and used 1/4 cup kalamata olives. My husband thought it was one of the best pork tenderloin recipes he's ever tasted. It's great with sauteed spinach and garlic, small red potatoes and hearty whole grain dinner rolls or bread. - 23 Jan 2007 (Review from Allrecipes US | Canada)
This was a delicious pork recipe, and turned out a lot better than I expected. I love the flavor of kalamata olives, which is a must if you make this recipe. One word of advice, however. The recipe says to brown the pork then let sit on a plate. For some reason, I assumed you just brown the outside and it would all cook thoroughly later. I was wrong. You must cook the pork thoroughly when it is in the pan. Probably a blonde moment on my part, but if you are reading the recipe, understand it must be cooked during the begining. - 17 Oct 2007 (Review from Allrecipes US | Canada)
I live on the island of Crete in Greece, and quite honestly I could not say I have tasted any better similar dish locally. It is terrific and I will make it again and again, maybe adding a little of some fresh herbs we have here, and using some local wine. Fantastic recipe and thank you so much! - 03 Oct 2007 (Review from Allrecipes US | Canada)