Pork Tenderloin alla Napoli Recipe

Ingredients
<br>- 1 tablespoon olive oil
<br>- 2 (3/4 pound) pork tenderloins
<br>- 2  Roma (plum) tomatoes, seeded and chopped
<br>- ¼ cup chopped green olives
<br>- ¼ cup dry white wine
<br>- 1 teaspoon chopped fresh rosemary
<br>- 2 cloves garlic, minced
<br>- ½ teaspoon salt
<br>- ¼ teaspoon pepper
<br>- ½ cup heavy cream
<br><p></p>Directions
<br>step 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.
<br>step 2: Mix the tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over the pork. Season with salt and pepper.
<br>step 3: Place skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).
<br>step 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.
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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

Directions
step 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.
step 2: Mix the tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over the pork. Season with salt and pepper.
step 3: Place skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).
step 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.

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