Pork Tenderloin alla Napoli |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. Ingredients:
1 tablespoon olive oil |
2 (3/4 pound) pork tenderloins |
2 roma (plum) tomatoes, seeded and chopped |
1/4 cup chopped green olives |
1/4 cup dry white wine |
1 teaspoon chopped fresh rosemary |
2 cloves garlic, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup heavy cream |
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.
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