Reviewed: Oct. 26, 2006

This recipe was awful. Did everything as recipe called for. Sorry, just wasnt for me or my boyfriend.

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2006

Loved it! I used half Kalamata and half black olives for some variety.

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JILLN

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Reviewed: Oct. 2, 2006

This was GREAT!! I do not like rosemary and substituted basil. I keep it frozen in my freezer and grabbed about 2 cups and it was DELICIOUS!! I even added more Kalamata olives than it called for b/c I love the flavor it adds. The pork was very tender. I will definitely make this again and again. Thanks for the great recipe!!

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Beth

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2006

We loved this!! The rosemary was not over powering and the lemon gave it a fresh taste.

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TEXAS R

Cooking Level: Expert

Home Town: Little Elm, Texas, USA

Living In: Lewisville, Texas, USA

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Reviewed: Sep. 19, 2006

My husband and I both loved the sauce, and it smells so good too. I don't think I pounded the meat enough maybe, because our pork was not as moist as it could have been. Good flavor though, just wasn't 100% perfect for me. I will probably make it again and see if it turns out 'perfect' next time. :-) Very pretty dish though.

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KAC2

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 18, 2006

Made it twice- Everyone loved it!

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Pia

Cooking Level: Beginning

Living In: Dayton, Ohio, USA

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Reviewed: Sep. 13, 2006

It was good, but something was missing...we couldn't put our finger on it.

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AMYLYNN6841

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Aug. 17, 2006

Very good and husband loved it. I suggest serving it with hummus.

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SarahL

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Reviewed: Jun. 8, 2006

This was not my favorite by any means. I think the kind of red wine you use makes a big difference. I used some leftover Syrah and the taste of the sauce was very bitter. Used regular black olives. Very pretty but think white wine may be better with this one. Served with mushroom risotto.

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4 users found this review helpful

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Feb. 17, 2006

I made this for a Valentine's Dinner for my hubby. He declared this the best meal he'd ever eaten. (and he's a very meat and potatoes kind of guy, so anything gourmet is kind of a risk.) I doubled the sauce recipe and even then it needed more liquid. I added some butter to the sauce after putting the meat back in. Absolutely to DIE for meat. Definitely a KEEPER recipe!

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KAT1973

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Reviewed: Feb. 14, 2006

I don't like olives, so I left them out completely. Yeah, yeah, I know it's called -Kalamata- Pork Tenderloin, but it was so good without those pesky olives that I'll give it five stars anyway.

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Jess R.

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Reviewed: Jan. 10, 2006

This was amazing! I know many reviewers thought the olives were overpowering, but when I saw the amount was only 1/8 cup, I stayed true to the recipe. My husband RAVED about this pork, and my meat-hating children devoured their entire portion! I found it easy to make and pretty much fool-proof... this one's a keeper! I would have never thought of pairing kalamata olives and pork! So flavourful!

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KAITCH

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 3, 2005

This recipe was great. I thought that the olives overwhelmed the recipe, however.

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Rich24

Cooking Level: Beginning

Home Town: Tioga, Pennsylvania, USA

Living In: Odenton, Maryland, USA

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Reviewed: Dec. 2, 2005

This was an excellent dish! My husband who is a "new" food skeptic really enjoyed the mixture of flavors. I served it with garlic rosemary smashed potatoes,asparagus with lemon butter and a wonderful bottle of merlot in a romantic candlelit setting. Thank you for this recipe.

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lalatidah

Cooking Level: Expert

Home Town: Coronado, California, USA

Living In: Sacramento, California, USA

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Reviewed: Dec. 1, 2005

Love this recipe! It is delicious, everyone who tries it loves it, and it makes the whole house smell grand!

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Rhiannon

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 7, 2005

THE OLIVES REALLY OVERPOWER THIS RECIPE. MY HUSBAND LOVED IT BUT I DIDN'T SO MUCH. iF I TRY THIS AGAIN, I WOULD CUT DOWN ON THE OLIVES. THE SAUCE OTHERWISE WAS GOOD. Lysa T.

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ALYSEWINE

Cooking Level: Expert

Living In: Paris, Ontario, Canada

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Reviewed: Nov. 2, 2005

Really good. But I'll make more sauce next time.

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kayakinnan

Cooking Level: Beginning

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Reviewed: Nov. 1, 2005

We liked this a lot. Not a difficult recipe, and very tasty. My daughter added halved cherry tomatoes, which was a good idea, and we served it with buttered noodles and a salad.

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KATEKANENAYLOR

Cooking Level: Intermediate

Home Town: Lenox, Massachusetts, USA

Living In: Housatonic, Massachusetts, USA

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Reviewed: Oct. 25, 2005

This quick and easy recipe is great for something different to do with pork tenderloin. i forgot to add the lemon zest and it still tasted great. i did slightly reduce the black olives since it is very "olivy" but i like black olives. would also taste great without the olives.

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MHBMHB

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Reviewed: Oct. 25, 2005

My whole family loved this recipe! 8,7,5 yrs old girls, they could not get enough of it. It did take a little longer then I thought, about 30 minutes total, but no complaints since the finished product was so good.

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Mimi S.

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Kalamata Pork Tenderloin with Rosemary

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