Pork Tenderloin alla Napoli

Name: Pork Tenderloin alla Napoli
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters dry white wine; 1 teaspoon chopped fresh rosemary; 2 cloves garlic, minced; 59 milliliters chopped green olives; 118 milliliters heavy cream; 1 Tbsp olive oil; 0 teaspoons pepper; 680 grams pork tenderloins; 2 Roma (plum) tomatoes, seeded and chopped; 1 teaspoons salt

Pork Tenderloin alla Napoli might be a good recipe to expand your main course collection. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains around 24g of protein, 15g of fat, and a total of 247 calories. From preparation to the plate, this recipe takes roughly 55 minutes. Head to the store and pick up wine, pork tenderloins, roma tomatoes, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It is a good option if you're following a gluten free and primal diet.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

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Oven

Heat the oil in a cast iron skillet over medium-high heat. Brown pork on all sides in the skillet.

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Pork

Cooking Oil

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Frying Pan

Mix the tomatoes, olives, wine, rosemary and garlic in a bowl.

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Rosemary

Tomato

Garlic

Olives

Wine

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Bowl

Pour over the pork. Season with salt and pepper.

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Salt And Pepper

Pork

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

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Pork

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Oven

Frying Pan

Remove pork from skillet, leaving remaining tomato mixture and juices.

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Tomato

Pork

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Frying Pan

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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Cream Sauce

Cream

Pork

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Frying Pan

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Oven

Frying Pan

Bowl

Ingredients

Servings:

59milliliters

dry white wine 1teaspoon

chopped fresh rosemary 2cloves

garlic, minced 59milliliters

chopped green olives 118milliliters

Roma (plum) tomatoes, seeded and chopped 1teaspoons

salt

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The La Celian Elite Malbec with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.