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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Fiestaqueen

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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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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Nikkohli

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2008

This is one of the best dishes I've ever made. It's quick, simple and looks gourmet and like it took all day to create. I make it exactly as the recipe says and it's perfect!

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MACLILY

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Dec. 15, 2007

I decided to try this out and see if it was worthy of Christmas dinner. Honestly, it was one of the best meals I have ever had. Ever. I followed the recipe exactly. I made mashed potatoes for a quick side dish and the sauce was even good on the potatoes. I will definitely be serving this to my Christmas party. Thanks a heap for this awesome recipe! (ps—it took me all of 10 minutes to make)

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mjamie

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Reviewed: Nov. 10, 2007

Not really what I expected...flavor just wasn't what we really like...but still enjoyed trying out and think this is a really great idea...may try again with a few changes...not sure what that would be yet but will keep an eye on the reviews and see what others are doing.

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SKYBLUE1963

Cooking Level: Expert

Home Town: Bonner Springs, Kansas, USA

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Reviewed: Nov. 9, 2007

We love this--it is one of our family favorites. Very bold flavors that blend well with a simple pasta dish (i.e. linguini tossed with olive oil and herb mix) and salad. We love it, and our guests always do, too!

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Javagoddess

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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Reviewed: Oct. 28, 2007

Sorry, but I hated this recipe (and I love olives). The best thing I can say about this recipe is the meat was tender. I could think of many other delicious things to do with pork tenderloin. I will not be making this again.

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Lisa K

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

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Reviewed: Oct. 27, 2007

This dish would be excellent for guests. However, I used one tenderloin for Paul and I, so it is best to yeild one tenderloin for every two people.

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Sandy Godin

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Reviewed: Oct. 24, 2007

I made this and it was excellent. Had one small change though - I marinated the pork in the chicken broth, wine, olives, garlic and rosemary first. Then, prepared exactly as written. What a difference - great flavor. Yum!

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Ruthie

Cooking Level: Expert

Home Town: Portland, Maine, USA

Living In: Falmouth, Maine, USA

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Reviewed: Oct. 19, 2007

In fact, this is our favourite recipe ever. I serve this on special occasions. Loved by all. I make it with Chicken and double the sauce otherwise everything else is as written. Served with green salad, baguette, avocado and hummus... great combination.

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Pam R-H

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Living In: Karen, Nairobi, Kenya

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Reviewed: Oct. 18, 2007

This was an easy to make and tasty recipe. I didn't have tenderloin, but removed the bone from pork chops, and pounded the meat - it worked very well. The combination of flavours is unique - but all contributed to the deicious meal.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Oct. 17, 2007

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.

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 15, 2007

Although this recipe came together quickly, I found the flavors a bit underwhelming and although everyone liked the pork - no one really seemed like they would care for it again. The ingredients in this do tend toward the salty especially if you're using a dry red wine, I would not advise cooking wine for this at all.

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Jason

Cooking Level: Expert

Living In: New Hartford, New York, USA

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Reviewed: Oct. 11, 2007

This is an amazing recipe! I didn't use the olives because my boyfriend is a picky eater. But my god, the pork tasted so good! I love the smell of the wine boiling with the rosemary. A definite addition to my recipe repetoire.

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Pamela

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Reviewed: Oct. 5, 2007

We're vegetarian. So, we substituted soy chicken strips for pork/veg broth for chicken and loved it! I would make a little more sauce next time though.

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Dranoel

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Reviewed: Oct. 3, 2007

This takes me back to the wonderful 7 weeks we spent in Greece. This is definitely something different for pork tenderlon because not many recipes have red wine. Thanks again for submitting - we are actually going to have it for Thanksgiving dinner.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Oct. 3, 2007

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!

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Joan

Cooking Level: Intermediate

Home Town: St Albans, Hertfordshire, England, U.K.

Living In: Chania, Crete, Greece

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Reviewed: Jun. 7, 2007

The sauce is great. I served it on top of couscous and it was perfect. Very easy to make too which is a bonus!

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megk

Cooking Level: Beginning

Living In: Jacksonville, Florida, USA

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Reviewed: Apr. 20, 2007

Delicious! I made this for Easter dinner, and my husband RAVED over it. It was awesome!

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Lizzy

Cooking Level: Expert

Home Town: York, Pennsylvania, USA

Living In: Manchester, Pennsylvania, USA

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Reviewed: Jan. 23, 2007

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.

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DFEN

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Kalamata Pork Tenderloin with Rosemary

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