The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 29, 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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 23, 2009
Very easy recipe. The sauce was the best part...next time I may try more cream!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 8, 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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Cooking Level: Expert

Home Town: Bathurst, New Brunswick, Canada
Living In: Bracebridge, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 27, 2009
This is a really nice dish. I made it exactly by the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 1, 2009
very simple yet very good..Hubby loved it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 30, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA
Living In: South Bend, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 17, 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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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 9, 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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 17, 2009
easy & delicious, Thanks!
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Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA
Living In: Brodheadsville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Reviewed: Jan. 14, 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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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 4, 2009
I did not have fresh rosemary, so I used dried. Stick with fresh. Excellent dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 3, 2009
Excellent recipe! Great for guests, everyone will be impressed. A+++
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 28, 2008
Very flavorful and interesting! It's pretty rich so we might like it better with evaporated milk. So yummy as a pasta sauce.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 18, 2008
I'll give this one five stars, and I don't like green olives! Something in the simmering process really mellows the olives and gives the sauce a unique taste. The five star rating hinges on tripling the sauce...I can't imagine serving it with only the amount of sauce in the original recipe. I added a medium onion (diced) and used a full can of fire-roasted diced tomatoes (but am itching to try it again with a really good in-season tomato). I served over the smallest, thinnest egg noodles I could find. Delicious!
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Cooking Level: Expert

Home Town: Florala, Alabama, USA
Living In: Laurel Hill, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 15, 2008
Fantastic recipe!!! I had to make do with ingredients that were available in my pantry, such as canned Italian tomatos and some left over bruschetta from Costco. (No balsamic vinegar in it.) I added a few Italian spices and baked it in a 9x13 in. glass dish because I had too much sauce. After it finished baking, I added 1/2 and 1/2 to reduce the fat content, cut up carrots for sweetness and used my hand blender to disguise the fact that this had olives in it from my kids. Put the sauce on the sliced pork and over spaghetti. Really wonderful! Thanks for the original recipe.
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Cooking Level: Expert

Home Town: Milford, Illinois, USA
Living In: Hilliard, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Reviewed: Jun. 8, 2008
THIS RECIPE WAS AMAZING!!!!!! It is by far the best recipe I have made from this site!!! I did alter it a bit though. I marinated the pork in buttermilk for 15 minutes before cooking. I forgot to brown the pork in oil, and browned it without it. When I made the sauce I used the heavy cream and a little bit of buttermilk. THAT MADE THE SAUCE SOOOOOOOO AMAZING!! I RECOMMEND ADDING THE BUTTERMILK IN THIS RECIPE!!!!!!! Thank you and will make always!!!
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Cooking Level: Intermediate

Living In: Eagle River, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 28, 2008
This is so easy to make and it is delicious! I used red wine instead of white, will definitely make again & again!
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