Pork Tenderloin alla Napoli recipe

6 servings

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

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.