Maybe you want to get out of the humdrum and explore a new taste...
Oh the taste of Italy...Do you know that Tuscany grows four main types of olives: Frantoio, Moraiolo, Leccino, and Pendolino. Frantoio is a Tuscan native, but because of its high demand, it is now grown all over Italy, and in parts of Australia, North Africa, and California.
Now, for a good 'cooking' green olive, the Castelvetranos are very tasty. They are bright-green olives grown in sunny Sicily.
For
this dish you will need: one and half pound pork tenderloin, vermicelli
pasta or linguine, 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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