The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 25, 2009
I would have given a 5 but my hubby and 3 boys all said 4, so there you have it. I took another reviewer's advice and marinated overnight in olive oil, garlic and lemon, I added some fresh rosemary to the marinade. I also doubled the sauce ingredients, can never have too much sauce but can have too little. Pan fried the meat but wanted to make sure it was cooked through so after making the sauce I simmered meat in sauce until done. Dissolved some cornstarch in water and brought to a boil, after removing cooked meat, to make sauce thicker...I like thick sauce. Will make again, unique flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 15, 2009
Fantastic. Everyone loved this
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 15, 2009
OK, this was absolutely wonderful. Pork tenderloin always has to be flavored in some way, and I dislike the pre-flavored brands because if you read the fine print, they've usually been injected with salt water (key word "tender" on the label). I bought a fresh tenderloin, sliced it and whacked it thin between sheets of wax paper, then followed the recipe exactly. It's well worth using fresh rosemary. It was delicious, fast and healthy. While you can refrigerate leftovers, it's best served freshly made. I made orzo with lemon zest and parsley, with a little bit of olive oil and butter, and a side of our fresh garden green beans. Yum.
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 13, 2009
really great recipe, especially if you love olives
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 12, 2009
Great Recipe, easy and quick. I did use more garlic and olives. Would definitely serve to guests. I'm always looking for a new way to fix pork tenderloin.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 10, 2009
Excellent! This came out perfect. The only changes I made was that I used 4 cloves of garlic. Also ommitted the Kalamatra olives as I dont like them.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 10, 2009
We love kalamata olives and I was looking forward all day to our meal. I marinated the meat for 2-4 hrs. as several reviews mentioned. I doubled the sauce...but it was just okay for us. It wouldn't be something I would serve to guests. The meat while moist, just didn't have the flavor I was hoping for. Will make again and maybe add lemon juice along with the zest. Also will make with Greek Potatoes as a side and hope the potatoes add some needed flavour. ( did add additional kalamata)
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Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 5, 2009
really delicious, very tender, tasted great, nice presentation and easy too. everyone enjoyed this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 4, 2009
Wonderful entree! I made this tonight using boneless pork chops - didn't bother pounding them thin - just cooked them like I always do which is to brown them on the stove top in a cast iron dutch oven over med hi heat in a little olive oil, once browned, toss about 1/2 c water in the pan, slap a lid on, turn the heat down to Lo and let them cook for an hour - tender everytime! Once they were through, I removed them from the pan, made the sauce and voila! A fantastic supper that the whole family enjoyed!
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Cooking Level: Expert

Home Town: San Antonio, Texas, USA
Living In: Petersburg, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 4, 2009
Fantastic! and so very simple. I would just ADD 1 more ingredient...Top with Feta cheese just before serving, THAT to me adds to the Greekness. nummy ps the pounding down to 1/4 inch is the key to the quick cooking. For sure marinate the meat 1st. for awhile too. Thank you so much for this
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
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Reviewed: Sep. 10, 2009
Really good - the sauce is great. I do agree with the reviewer that thought the sauce takes a little long to have your pork just hanging out waiting. I would probably make the sauce first next time, using flour and oil or butter rather than relying on the floured pork. I'll probably just roast a tenderloin in the oven and serve the sauce over it and forget about pounding and flouring altogether. Still, this is a great dish - well worth making. Thanks for the recipe!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 15, 2009
the olive sauce was tasty, but didn't really permeate the chops; they were still "blah."
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 13, 2008
YUM! This was so good! I doubled the recipe for leftovers, so it took a little longer for the sauce to reduce, but it was well worth it! I used a Cabernet Sauvignon for the sauce.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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Reviewed: Nov. 3, 2008
A Favorite of Shawn's dinner party
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 25, 2008
This recipe is a KEEPER! Very delicious and easy. My picky husband even loved it and asked for more! I will absolutely be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 27, 2008
I have made this recipe several times and it is a huge hit with my family. I am Greek and we all enjoyed the wonderful aroma of this dish. I did of course change the recipe a bit. First I tenderized the meat real good then I made a marinade using wine, lemon juice, EVOO ( extra virgin olive oil),rosemary and cut up pitted kalamata olives. I let the meat soak in this for about 1/2 hour. I then follow the rest of the recipe according to how it is written. The difference is incredible as far as taste. When cooking meat, it isn't just the taste but the wonderful aroma the accompanies the dish. I served the meat with red greek style potatoes and greek style green beans with feta and regular kalamata olives as an appetizer. This dish is favmassio! OPA!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 15, 2008
This was pretty good, I add cornstarch to the sauce just to thicken it.
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Cooking Level: Intermediate

Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 6, 2008
This was more like 3 and a half stars. I thought it was too lemony. Other than that, it was good. I'll try it again with maybe half the zest.
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Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA
Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 29, 2008
Wow this was a simply SUPERB recipe. Me and my mom cooked it up for a nice dinner with some guests and everyone loved it and complimented on it! Totally authentic, it tasted exactly what like what i ate in Greece. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Feb. 15, 2008
I gave this a 4 because my husband thought it was a 5 and I thought it was a 3. It was too salty for me (and I love salt!) and the sauce took forever to reduce. The meat was tender and the flavor was good if you could dial down the salt. I will try it again with a few revisions.
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Cooking Level: Intermediate

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