Pork Tenderloin Napoli
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 14.79 ml olive oil
- 2 (680.38 g) pork tenderloin
- 2 roma tomatoes, seeded and chopped
- 59.14 ml chopped green olives
- 59.14 ml dry white wine
- 4.92 ml chopped fresh rosemary
- 2 clove minced garlic
- 2.46 ml salt
- 1.23 ml black pepper
- 118.29 ml heavy cream
directions
- 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.
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Reviews
-
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.
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This is a dish lovely enough for company yet easy enough for a busy weeknight meal; most importantly, however, is that it's lusciously good! I prepared one tenderloin and the full amount of sauce (glad I did, too!). When I went to my pantry and found that the green olives I thought I had were AWOL I made a substitution of about 2 TBS capers in brine (drained) which I added in step 7 with the cream (I believe they gave the same sort of acid-bite the olives would have). After 30 minutes, my tenderloin was at 150° internal temp and that is the way we like it--and it was fork-tender. A real winner. Thanks for posting, Marie!
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Tweaks
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This is a dish lovely enough for company yet easy enough for a busy weeknight meal; most importantly, however, is that it's lusciously good! I prepared one tenderloin and the full amount of sauce (glad I did, too!). When I went to my pantry and found that the green olives I thought I had were AWOL I made a substitution of about 2 TBS capers in brine (drained) which I added in step 7 with the cream (I believe they gave the same sort of acid-bite the olives would have). After 30 minutes, my tenderloin was at 150 internal temp and that is the way we like it--and it was fork-tender. A real winner. Thanks for posting, Marie!
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.