Recipe

Pork Tenderloin Alla Napoli Recipe

	Caramia / All my dishes 5 months, 2 weeks ago 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." Prep:15m Cook:40m Servings:6	Caramia
	easy

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janettac

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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

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.

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

Place skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 160 degrees F (72 degrees C).

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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