Recipe by Marie
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.
Top Review by Scotty Moore
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.
- 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
Directions See How It's Made
- 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.