Pork Tenderloin alla Napoli


  • 1 tablespoon olive oil
  • 2 (3/4 pound) pork tenderloins
  • 2Roma (plum) tomatoes, seeded and chopped
  • ¼ cup chopped green olives
  • ¼ cup dry white wine
  • 1 teaspoon chopped fresh rosemary
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup heavy cream
  • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C). Heat the oil in a cast iron skillet over medium-high heat. Brown pork on all sides in the skillet.


  • Step 2

    Mix the tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over the pork. Season with salt and pepper.

  • Step 3

    Place skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).

  • Step 4

    Remove pork from skillet, leaving remaining tomato mixture and juices. Place skillet over medium heat, and gradually mix in the cream. Stirring constantly, bring to a boil. Reduce heat to low, and continue cooking 5 minutes, until thickened. Slice pork, and drizzle with the cream sauce to serve.

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