I agree with other reviewers that this is a restaurant quality dish! I doubled the sauce ingredients for one tenderloin, and used an olive muffulata (a little more than double the amount)instead of just green olives for a little more variety. It was fabulous even though I do not have a cast iron skillet. Browning the pork on the stove, baking in glass pyrex, and then transferring sauce ingredients back to the pan to add the cream worked great. An outstanding and easy recipe!

Reviewed On: Mar. 27, 2009