For this dish you will need: one and half pound pork tenderloin, vermicelli pasta, beef stock, jarred sun dried tomatoes, green olives, dried plums, heavy cream, garlic, purple onion and dried herbs.
To begin, chop and saute one whole onion in olive oil along with one clove of minced garlic. As the onion browns, thickly slice the pork loin into medallions. Push aside the onion and garlic to lay in the medallions... browning on both sides.
Next, pour in 1/4 cup of beef stock and then add as many sun dried tomatoes and dried plums as you like and 1/4 of green olives. Sprinkle in the dried herbs: rosemary, mint and oregano. If you are brave, also sprinkle in some red pepper flakes, garlic powder and paprika.
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