Pork Tenderloin alla Napoli recipe
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Ingredients
- 1 tablespoon olive oil 2 (3/4 pound) pork tenderloins 2 Roma (plum) tomatoes, seeded and chopped ¼ cup chopped green olives ¼ cup dry white wine 1 teaspoon chopped fresh rosemary 2 cloves garlic, minced ½ teaspoon salt ¼ teaspoon pepper ½ cup heavy cream
Nutrition Info
- 206.7 caloriescarbohydrate: 2.1 gcholesterol: 75.6 mgfat: 13 gfiber: 0.4 gprotein: 18 gsaturatedFat: 5.9 gservingSize: -sodium: 381 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Pork Tenderloin alla Napoli
Directions
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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 145 degrees F (63 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.