Prep 15 mins
Cook 40 mins
The tomato, olives, rosemary, garlic and wine combination gives a wonderful flavor to this pork tenderloin. It is browned in a skillet on the stovetop and then roasted in the oven until done. The sauce from the roast is mixed with cream to finish this wonderful dish.
- 1 tablespoon olive oil
- 2 (3/4 lb) pork tenderloin
- 2 roma tomatoes, seeded and chopped
- 1⁄4 cup chopped green olives
- 1⁄4 cup dry white wine
- 1 teaspoon chopped fresh rosemary
- 2 cloves minced garlic
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup heavy cream
- Preheat oven to 400°.
- Heat the oil in an ovenproof skillet over medium high heat.
- Season the meat with salt and pepper and brown the pork on all sides in the skillet.
- Mix together the tomatoes, olives, wine, rosemary and garlic in a bowl and pour over the pork.
- Place skillet in the oven and bake for 30 minutes or until it reaches an internal temperature of 160°.
- Remove pork from skillet and cover with foil to keep warm.
- Place skillet with remaining tomato mixture over medium heat and gradually mix in the cream.
- Bring to a boil, stirring constantly, then reduce heat to low and continue cooking for 5 minutes until thickened.
- Slice pork and drizzle with the cream sauce to serve.
This recipe is restaurant quality all the way. Just superb. I fixed this per the instructions, with one exception. My wife is not that fond of green olives, so I cut them in half, rather than chop them up, so she could work around them. Surprise, surprise, she ate all of them on her plate, and started eyeing mine. I made the full recipe for sauce, but just one 1# tenderloin. We didn't have any too much sauce. I would recommend doubling the sauce for two tenderloins. My only other thought is, that I will add about a quarter of a tsp. of crushed red pepper to the initial sauce mix, just to add a little spice. All in all, an first class entree. Thanks.
Amazing. Full of flavor and very tender. I will definately make this again
This was a beautiful and tasty dish! A "head's up" for others who may try this: be sure your pan isn't too big as the liquid in mine dried out a little too much in the oven. Next time, I'll use a smaller pan. Even with my mistake, this was very good!