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Kalamata Pork Tenderloin with Rosemary
May 27, 2008

I have made this recipe several times and it is a huge hit with my family. I am Greek and we all enjoyed the wonderful aroma of this dish. I did of course change the recipe a bit. First I tenderized the meat real good then I made a marinade using wine, lemon juice, EVOO ( extra virgin olive oil),rosemary and cut up pitted kalamata olives. I let the meat soak in this for about 1/2 hour. I then follow the rest of the recipe according to how it is written. The difference is incredible as far as taste. When cooking meat, it isn't just the taste but the wonderful aroma the accompanies the dish. I served the meat with red greek style potatoes and greek style green beans with feta and regular kalamata olives as an appetizer. This dish is favmassio! OPA!

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