Reviewed: Feb. 2, 2012

Did not care for this at all. The lemon zest was overpowering and the meat had no flavor unless you covered it in the bitter sauce. Sorry.

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Reviewer:

ToybobMama11

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Reviewed: Sep. 10, 2011

We loved this! The three of us had no trouble polishing it off. So easy, yet elegant and impressive.

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Reviewer:

Avocat

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

Reviewed: Aug. 13, 2011

We really didn't care for this dish. I love Kalamata olives and just about anything cooked with red wine, but I was very disappointed in this. I thought with all the wonderful reviews, it would be a 10. Sorry, but I won't be making this again.

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Reviewer:

mountaintopmama

Reviewed: Feb. 11, 2011

I'd give this one 5 1/2 stars if I could. Very elegant. My husband said this should be a standard when we're having company. Thanks for a fantastic recipe which is impressive but easy too.

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Reviewer:

Lovestocook25

Cooking Level: Intermediate

Living In: Niagara-On-The-Lake, Ontario, Canada

Reviewed: Jan. 7, 2011

Always a hit

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Reviewer:

Muh-Manda

Cooking Level: Expert

Home Town: Lake Worth, Florida, USA

Reviewed: Dec. 16, 2010

Overall good recipe. Too much rosemary for my taste (clumped like mud in the finished dish) so second time i made it I cut rosemary back to 1 tsp and increased the olives to 1/4 cup.

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Reviewer:

JVN

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: Boston, Massachusetts, USA

Reviewed: Nov. 12, 2010

EXCEPTIONAL!! We thought this was exceptionally good!! I deviated from the recipe just a bit. I didn’t pound my medallions, used white wine instead of red and didn’t add the lemon zest (didn’t have any). I cooked the pork completely before transferring it to a warm oven and then proceeded to the sauce. My sauce didn’t seem to want to thicken so I added a little cornstarch and water, just before adding the olives. WOW!! We were in pork tenderloin heaven!! Thank you!

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: May 23, 2010

I think this recipe has potential. I didn't have fresh rosemary, so I used dried. I wouldn't recomend that. Mine came out a little bitter tasting to, so I had to add sugar. I think if you use the right ingrediants then this would be a really good dish. I definetly will try this again though.

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Reviewer:

mnmspencer

Reviewed: May 19, 2010

Yummy! Made with spinach.

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Reviewer:

creativesense

Cooking Level: Expert

Home Town: Rochester, New York, USA

Reviewed: May 4, 2010

OK, but not great. I used pork loin chops and pounded them - but I know it wasn't as good as pork tenderloin. Sauce was just OK - that's the vote from everyone in my family.

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