THIS RECIPE WAS AMAZING!!!!!! It is by far the best recipe I have made from this site!!! I did alter it a bit though. I marinated the pork in buttermilk for 15 minutes before cooking. I forgot to brown the pork in oil, and browned it without it. When I made the sauce I used the heavy cream and a little bit of buttermilk. THAT MADE THE SAUCE SOOOOOOOO AMAZING!! I RECOMMEND ADDING THE BUTTERMILK IN THIS RECIPE!!!!!!! Thank you and will make always!!!

This is so easy to make and it is delicious! I used red wine instead of white, will definitely make again & again!

I hate the flavor of olives so I was a bit leary of this recipe. SO GLAD I TRIED IT!!!!! My family love being guinea pigs for food like this. Also a great recipe to impress company. They will rave about your cooking.

I have made this several times for guests and it is always a big hit! I double the sauce and use canned diced tomatoes. I don't have green olives on hand, so will try this tonight with kalamata olives. I serve with mashed potatos and green beans.

Excellent. I used diced canned tomatoes and capers in place of olives.

I thought this was excellent. My husband and son were not that keen on it. I will make it again and see if they like it any better next time around!

Sensational!!!! After reading some reviews I was expecting this to be good but it was far better than I anticipated. The pork was incredibly tender, probably the most tender I have ever had. I followed the recipe, but made a few adjustments according to what I had on hand. Tinned tomato, added some mushrooms and used light evaporated milk instead of heavy cream and it was great. Will be making this many more times, oh and I will be atleast doubling the sauce as it is sublime. Try this recipe its great. Many thanks to the submitter!

YUM...loved this one! I personally love green olives, hubby not so much, but loved the sounds of this recipe, so wanted to give it a try! Didn't change a thing with the exception of only using one of the tenderloins, but based on some other comments, decided to leave the 'sauce' ingredients as called for with 2 tenderloins. Glad I did! Oh, I also used 5% light cream instead of heavy cream to save on some fat/calories, thought it turned out great. Served this alongside some simple steamed green beans as I didn't think anything too heavy needed to go with it! Thanks Deltaqueen!!

Fabulous! Wouldn't change a thing. My family couldn't tell there were green olives in there. Great with egg noodles.

Everyone loved it, even the kids. My husband thought this was the best pork tenderloin recipe I've ever made and trust me, I've cooked lots of varieties. We kept out the olives because none of us like them and it was still awesome. I doubled the tomatoes and sauce -- it's very easy to make. We cooked and baked in a Wolfgang Puck steel skillet/pan. Looking forward to trying it in a cast iron skillet for even added flavor!

A little intense in flavour - use less rosemary, fresh tomatoes if possible, and add a bit of sugar to cut the acidity.

I made this tonight and it was FABULOUS! Now, I must say that my husband did not like it, but he's not a fan of olives. I followed the recipe exactly but doubled the sauce. I loved it completely!

OH MY GOD! I doubled the sauce recipe, and put it over egg noodles just like others had suggested. I accidently put the creamn in it when I put it in the oven, it still turned out fantastic. This recipe is pretty much idiot proof if you follow it, and even turns out great when you dont read it correctly, like I did!

AWESOME!!!

LOTS of flavor with little effort. The only change that I made was adding a bit more wine during the cooking process. I used an iron skillet and served it on a bed of egg noodles. A KEEPER!

I fixed this for my family of "men" tonight and they all LOVED it. I was worried about using olives because they do not like them and they ate them without complaining. I had to use canned tomatoes & half 'n half, but it was delicious! They told me to definately save this recipe and make it again! Thanks for sharing.

Thought this was very good. I did some things different. For example, the grocery store did not have fresh rosemary so I used a suggestion on here and used oregano (and some extra garlic powder). Next time I will make sure to use the rosemary, it needed it. I also added capers and I used canned tomatoes (Italian style, very good). I would not recommend capers. I made extra sauce because everyone suggested it. The sauce was incredible. The olives, tomatoes, and cream blended perfect together. I also put more salt and pepper in than it called for - couldn't taste it really. I used light cream to save a few calories and thought it was very good. Can only imagine how good heavy cream would be in it. I would make this sauce again even without the pork, just for pasta. I actually put whole wheat spaghetti here. What I did was put the spaghetti in a big dish (like a lasagna pan), put the pork on top, and covered with the sauce. The pork was a little tough, I cooked it longer than suggested. This meal would be good with a soft steak or chicken as well. I don't eat shrimp but would imagine people would love baby shrimp in here as well. One thing I would suggest besides a pasta is some hot pepper, probably jalapenos in the sauce. And I would cook the garlic in the pan as I'm browning the pork so the garlic is more tender. I loved the garlic but not everyone loves it not fully cooked. Very easy to make also.

This was absolutely fantastic. Didn't change a thing. Thanks for the recipe.

I made this for my parents, mom is still raving about it. I finally got to use my mega cast iron pan. Do remember that when it comes out of the oven, it too is 400* and don't touch it without a mitt. I did make extra sauce as suggested.