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  Added: Jul 17, 2007  •  Visited (335)  •  Print version Print this recipe (39)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pork With Green Olives
(Hirino Me Prasines Elies)
What You Need:
  • 2 pounds pork tenderloin
  • 2 tablespoons butter or margarine
  • 1 teaspoon minced garlic
  • 2 tablespoons slivered almonds
  • 1½ teaspoons salt
  • ¼ teaspoon pepper
  • 1 cup sliced onions
  • ½ pound sliced mushrooms (optional)
  • 1 cup dry white wine
  • 1 teaspoon minced mint (optional)
  • 2 tablespoons minced parsley
  • 12 pitted tsakistes green olives (cracked green olives that are marinated in herbs and brine, they can be purchased in Greek specialty shops)

  • How To Cook:
    1. Cut pork into l-inch-thick slices; cut slices in half.

    2. Melt butter in a large Dutch oven and brown meat with garlic and almonds.

    3. Season with salt and pepper. Add onions, mushrooms, wine, mint, and parsley.

    4. Cover and simmer for 45 minutes, or until pork is tender. Add olives and heat.

    VARIATION:
    1. Omit slivered almonds and tsakistes olives.

    2. Slice 12 green olives stuffed with almonds and add with 2 tablespoons fresh lemon juice to the cooked tenderloin.

    3. Heat to blend flavors.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Vegetables » Olives
    Main Ingredient » Condiments » Wine
    Dish » Main Courses

     





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