Pork Tenderloin alla Napoli

By learen

Ingredients

• 1 T olive oil
• 2 (3/4 lb) pork tenderloins
• 2 Roma tomatoes, seeded and chopped
• 1/4 chopped green olives
• 1/4 c dry white wine
• 1 t chopped fresh rosemary
• 2 cloves garlic minced
• 1/2 t salt
• 1/4 t pepper
• 1/2 c heavy cream

Preparation

Step 1

Preheat oven to 400. Heat the oil in a cast iron skillet over med 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 oven and bake 30 min til internal temp is 145.
Remove pork from the skillet, leaving remaining tomoato mixture and juices. Place skillet over med heat and gradually mix in the cream. Stirring constantly, bring to a boil. reduce heat to low, and continue cooking for 5 min until thickened. Slice pork and drizzle with cream sauce.