Pork Tenderloin alla Napoli

Updated on January 14, 2022

• 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

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 skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 145 degrees F (63 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.

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Nutrition Facts (per serving)

207Calories13g Fat2g Carbs18g Protein

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Nutrition FactsServings Per Recipe6Calories207% Daily Value *Total Fat13g17%Saturated Fat6g30%Cholesterol76mg25%Sodium381mg17%Total Carbohydrate2g1%Dietary Fiber0g1%Total Sugars1gProtein18gVitamin C3mg16%Calcium26mg2%Iron1mg6%Potassium358mg8%

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