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.

source	Allrecipes.com
categories	main dish, meat
yield	6
prep time	15 mins
total time	55 mins

INGREDIENTS

1 Tbsp olive oil

2 (3/4 lb) pork tenderloins

2 Roma (plum) tomatoes, seeded and chopped

¼ cup chopped green olives

¼ cup dry white wine

1 tsp chopped fresh rosemary

2 cloves garlic, minced

½ tsp salt

¼ tsp pepper

½ cup heavy cream

INSTRUCTIONS

1. Preheat oven to 400 °F . 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 °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.