| How To Cook: |
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1. Cut pork into l-inch-thick slices; cut slices in half.
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2. Melt butter in a large Dutch oven and brown meat with garlic and almonds.
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3. Season with salt and pepper. Add onions, mushrooms, wine, mint, and parsley.
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4. Cover and simmer for 45 minutes, or until pork is tender. Add olives and heat.
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VARIATION:
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1. Omit slivered almonds and tsakistes olives.
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2. Slice 12 green olives stuffed with almonds and add with 2 tablespoons fresh lemon juice to the cooked tenderloin.
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3. Heat to blend flavors.
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