Begin by slicing the pork tenderloin very thinly, almost shaved. Then transfer to a large serving dish or platter and spread evenly.
Next, top with sliced onions, olives and parsley.
Finally, drizzle the olive oil and lemon juice and a small sprinkle of salt.
Toss and taste, adjusting oil, lemon juice and salt as needed.
Eat as a cold salad, serve over slices of French baguettes as a party canapé, or use as sandwich filling.