I was a little hesitant considering I'm not a green olive fan, but this turned out delicious. Used it on a 3 lb pork tenderloin that I presliced so when I smothered it everything could soak up the flavor. I cooked covered at 350 for 30 minutes, and then smothered and cooked uncovered at 400 for 30 minutes. I doubled the recipe and the extra sauce went with noodles. My changes were (on a doubled recipe) I forgot the tomato, I used half of the called for dried rosemary, added two extra cloves of garlic, sliced up 4 oz of mushrooms, and used red wine since I had no white. The sauce is sort of bland looking, so doesn't look too delicious, but it tasted great. And the tenderloin was very tender.
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I was a little hesitant considering I'm not a green olive fan, but this turned out delicious. ...