Name: Pork Tenderloin alla Napoli
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Pork tenderloins - 2 (3/4 pound); Roma (plum) tomatoes, seeded and chopped - 2; Chopped green olives - ¼ cup; Dry white wine - ¼ cup; Chopped fresh rosemary - 1 teaspoon; Garlic, minced - 2 cloves; Salt - ½ teaspoon; Pepper - ¼ teaspoon; Heavy cream - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pork Tenderloin alla Napoli

1. Olive oil - 1 tablespoon

2. Pork tenderloins - 2 (3/4 pound)

3. Roma (plum) tomatoes, seeded and chopped - 2

4. Chopped green olives - ¼ cup

5. Dry white wine - ¼ cup

6. Chopped fresh rosemary - 1 teaspoon

7. Garlic, minced - 2 cloves

8. Salt - ½ teaspoon

9. Pepper - ¼ teaspoon

10. Heavy cream - ½ cup

How to cook deliciously - Pork Tenderloin alla Napoli

1. Stage

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. Stage

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

3. Stage

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. Stage

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.