1 tablespoon olive oil
4 pounds pork tenderloin
1 tablespoon lemon juice
1 teaspoon dried garlic clove
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon dried sage
1 tablespoon dried rosemary, crushed
1 tablespoon kalamata olives, drained
1/4 cup chopped fresh chives
3 tablespoons kalamata olives, drained
Bring a large pot of water to a boil. Add pork and stir in lemon juice, garlic clove, Italian seasoning, salt, sage, rosemary, chives and kalamata olives. Reduce heat to medium. Cover pot, reduce heat to low and simmer, stirring occasionally, 20 minutes.
Remove meat from pot. Reduce heat to medium. Heat olive oil in high heat, stirring occasionally. Add kalamata olives and button pepper. Reduce heat to low; let cool. In a small bowl, mix olive oil mixture with brown sugar and salt and basil. Gradually spread the mixture over the pork fat, browning well.
Meanwhile, heat olive oil in a large frying pan or skillet. Fry pork in pan and drain thickly. Fry in the olive oil mixture, about 5 minutes. Heat the lemon juice, garlic clove, Italian seasoning, salt, sage and rosemary; fry 4 minutes longer, stirring occasionally.
Remove pork from grease. Stir sauce from skillet into pan. Stir onion juice, garlic clove, Italian seasoning, kalamata olives and chives into pan. Cook, stirring occasionally, over medium high heat for 8 minutes. Mix with brown sugar and salt, stir 1 minute more, until mixture thickens.