- 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
Directions:
- 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 the skillet with pork in the preheated oven. 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.
Prep: 15 mins
Cook: 40 mins
Ready: 55 mins
Amount Per Serving – Calories: 207 / Total Fat: 13g / Cholesterol: 76mg / Sodium: 381mg / Total Carbs: 2.1g / Dietary Fiber: 0.4g / Protein: 18g
Recipe from AllRecipes.com.
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