Pork Tenderloin alla Napoli

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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 207 Calories

Ingredients

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

Recipe Instructions

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.