Pork with green olives

1 Servings

Ingredients

QuantityIngredient
2poundsPork tenderloin
2tablespoonsButter
1teaspoonGarlic; minced
2tablespoonsAlmonds; slivered
teaspoonSalt
¼teaspoonPepper
1cupOnion; sliced
½poundsMushrooms; sliced
1cupDry white wine
1teaspoonMint; minced
2tablespoonsParsley; minced
12Tsakistes green olives; pitted

Directions

Cut pork into 1 inch thick slices; cut slices in half. Melt butter in a large Dutch oven and brown meat with garlic and almonds. Season with salt and pepper. Add onions, mushrooms, wine, mint and parsley. Cover and simmer for 45 minutes, or until pork is tender. Add olives and heat through.

Terry's notes: Tsakistes are cracked green olives that are marinated in herbs and brine. They can be purchased in Greek specialty shops. Variation: Omit slivered almonds and tsakistes olives. Slice 12 green olives stuffed with almonds and add with 2 Tbsp fresh lemon juice to the cooked tenderloin. Heat to blend flavors. Per Serving: 268 calories; 10 g Fat (37% calories from fat); 33g protein, 4g carbohydrate; 109 mg cholesterol, 755 mg sodium

Chris' notes: I couldn't find tsakistes olives and used a good quality Kalamata olive instead. I also omitted the mushrooms because I don't like them. I added more almonds than called for and I chopped the onions instead of slicing. It was yummy!

Posted to FOODWINE Digest by "Mcelrath, Christine" <christim@...> on Feb 11, 1998