Pork Tenderloin alla Napoli (Serves Six)


  • 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


  1. 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.
  2. Mix the tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over the pork. Season with salt and pepper.
  3. Place the skillet with pork in the preheated oven. Bake 30 minutes, to a minimum internal temperature of 160 degrees F (72 degrees C).
  4. 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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