Reviewed: Oct. 28, 2009

really tasty..even my 3 year old liked it... The only thing I sub'd was flavored canned toms intead of fresh (its oct and in new england toms arent so good right now) and I used worcester sauce in substitute of the wind.. I did double the recipe and used the extras for sauce over the whole grain pasta... very good easy recipe..

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mama2_2

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2009

Wonderful recipe. We doubled the sauce and put it over rice.

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amyh1015

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Reviewed: Sep. 25, 2009

I liked the flavor of the sauce in this recipe. I will say that my pork tenderloin came out undercooked after 1/2 an hour in the oven. I recommend cooking it for 45 minutes to avoid getting pink pork.

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Gwen on the West Coast

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Reviewed: Sep. 19, 2009

This was the best recipe I've cooked in a long time. I doubled the sauce amount, like a lot of other people. It's truely a recipe that can make one over eat. Thank you DeltaQueen.

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LADIO30

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Reviewed: Aug. 14, 2009

WOW! This recipe was fantastic. I made only three slight changes. Besides doubling the sauce portion, I rinsed the olives ever so quickly to help eliminate the possibility of too much salt, and I added about one cup of artichoke hearts (not marinated) to the sauce. I used a nice, dry chardonnay and served the pork and sauce over linguine. Soooo good! I will definitely be making this again--and soon! We had a zucchini saute on the side and a loaf of pugilese bread. I felt like a fancy chef! Thank you, Deltaqueen50!

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Kate U.

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Aug. 13, 2009

I am not sure what happened. The flavor was very good except it was too salty! I followed the recipe as written. I used 1/2 t of salt. My husband & I enjoyed it, but I won't make it again until I can figure out what made it so salty

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Kitkat

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Reviewed: Aug. 10, 2009

This is good! I seared the pork tenderloin on the grill, then put in a foil pan, covered with the sauce (no cream added yet)and heavy foil, moved to indirect heat for 30 minutes. I used canned tomatoes (only had Rotel), doubled the sauce and served over egg noodles.

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LOOSENUP

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Reviewed: Jun. 28, 2009

I thought this was wonderful. The pork came out so tender, probably the most tender I've ever had pork tenderloin come out. Unfortunately, there wasn't enough sauce (and I doubled the sauce recipe based on other reviews)... so TRIPLE or QUADRUPLE the sauce if you like a lot of sauce especially if you're serving with pasta. But, it was absolutely amazing. My husband and a co-worker of his thought it was great.

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Wendy

Cooking Level: Expert

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Reviewed: Jun. 20, 2009

Very easy recipe. The sauce was the best part...next time I may try more cream!

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katiewelch

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Reviewed: May 11, 2009

my family couldn't get enough; we substituted cherub tomato, which gave a nice subtle sweetness, and added kalamata olives mixed w/ the green. Everyone loved it, even my 7 y/o; it's easy, but looks and tastes good enough for a dinner party.

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Nicole C.

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Reviewed: Apr. 26, 2009

This is a really nice dish. I made it exactly by the recipe.

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RDRABEN

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Reviewed: Apr. 1, 2009

very simple yet very good..Hubby loved it!

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Stephanie

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Mar. 30, 2009

Four stars from my husband, who, although he likes olives, wan't overly enthusiastic about them in this dish. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Mar. 27, 2009

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!

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smartcookie

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Reviewed: Mar. 26, 2009

Easy and incredibly delicious. The only thing I would do differently next time is double the ingredients except the pork. Will make again soon. **I made this again last night (and I don't make many things twice) when I was short on time. Cut the pork into bite sized pieces and sauteed in the olive oil. Added the rest of the ingredients and simmered for a few minutes until the tomatoes cooked. Forgot the cream altogether and it was still fabulous.

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Stephanie

Cooking Level: Expert

Home Town: Bathurst, New Brunswick, Canada

Living In: Bracebridge, Ontario, Canada

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Reviewed: Mar. 19, 2009

Love it! My husband did not have the same feelings though. He's not an olive fan and it definitely had an olive taste to it. If you're an olive fan though, definitely give this one a try!

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woodsie79

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

Living In: South Bend, Indiana, USA

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Reviewed: Mar. 13, 2009

This was really good. My wife doesn't like rosemary, so I substituted basil and added green onions & capers. Yeah!

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Don Prorak

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Reviewed: Mar. 8, 2009

This was okay, the olives made it quite salty. I think it would be better with chicken prehaps. Or as a bread topping...like a bruchetta-type appetizer. Something just seemed a little off about this whole dish. I don't think I'll be making it again.

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AmberJo

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2009

easy & delicious, Thanks!

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DeliriousMom

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Brodheadsville, Pennsylvania, USA

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Reviewed: Jan. 11, 2009

With all due respect to the submitter, I wouldn't describe the flavor of this dish "robust." I would, however, call the flavors subtle, balanced, and incredibly delicious. This doesn't make a whole lot of sauce, and while it was perfect for hubby and me, if you serve this with pasta and like LOTS of sauce, you might want to double the sauce ingredients. I prepared this nearly exactly as written, finding only that I needed to add a little extra wine to the pan to deglaze once it came out of the oven. Also, I did not use jarred green olives, but a fresh, deli olive mix which gave this a truly unique and authentic "Napoli" flavor. In addition, this is a dish to impress, perfect for company, that pleases the eye as well as the palate. Hubby is a man of few words, but I know what "make this again" means!

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