• Veal tenderloin (boned loin), about 5 pounds

• Olive oil

• 3 cloves of garlic finely chopped

• 2 cans (6 oz each) tomato sauce

• 1 cup of Greek black pitted olives

• 2 T. fresh (or 1 ½ t. dried) basil

• ½ cup sherry or Marsala

Rub veal well with 4 T. olive oil and a bit of the garlic and basil and salt and pepper. Place in baking dish.  Combine tomato sauce, remaining garlic and basil and olives and pour around veal.  Add 2 T. olive oil.  Roast at 325 degrees for approximately 1 ½ hours.  Baste twice during this time.  Add sherry or Marsala and continue cooking until veal is tender.