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.

Terrys 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.

Chris notes: I couldnt find tsakistes olives and used a good quality Kalamata olive instead. I also omitted the mushrooms because I dont like them. I added more almonds than called for and I chopped the onions instead of slicing. It was yummy!

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