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: 60 milliliters dry white wine; 1 teaspoon chopped fresh rosemary; 2 cloves garlic, minced; 34 milliliters chopped green olives; 119 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 repertoire. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free and primal recipe has 246 calories, 24g of protein, and 14g of fat per serving. Head to the store and pick up olives, pork tenderloins, roma tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes about 55 minutes.

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