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

The recipe Pork Tenderloin alla Napoli can be made in approximately 55 minutes. Watching your figure? This gluten free and primal recipe has 246 calories, 24g of protein, and 14g of fat per serving. For $1.31 per serving, you get a main course that serves 6. If you have pepper, roma tomatoes, pork tenderloins, and a few other ingredients on hand, you can make it.

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.

Ingredients you will need

Cream Sauce