Pork Tenderloin alla Napoli recipe

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Ingredients

1 tablespoon olive oil
2 (3/4 pound) pork tenderloins
2 Roma (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

Nutrition Info

206.7 calories
carbohydrate: 2.1 g
cholesterol: 75.6 mg
fat: 13 g
fiber: 0.4 g
protein: 18 g
saturatedFat: 5.9 g
servingSize: -
sodium: 381 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

  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).

  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.

Recipe Yield

6 servings

Recipe Note

If you like the robust flavor of olives, tomatoes, and rosemary, this is the dish for you. I find it works best using a cast iron skillet.

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