1 lb. tenderloin
2 tbsp. butter
1 slice onion
1/2 lb. sliced mushrooms
1 1/2 tsp. rosemary
1/2 c. white wine dry
6 sliced olives
2 tbsp. lemon juice
Sliced almonds

Roll tenderloin in seasoned flour. Melt butter. Add onions and saute until limp. Add wine and bring to a boil. Pour over pork, cover and simmer about 45 minutes.

Add sliced olives and almonds and lemon juice. Simmer 2 to 3 minutes. Garnish with parsley. Serves 3 to 4.