INGREDIENTS

INSTRUCTIONS

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@SHC.ORG> on
Feb 11, 1998

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