Pork Tenderloin alla Napoli

SUBMITTED BY: DELTAQUEEN50 PHOTO BY: Allrecipes

"If you like the robust flavor of olives, tomatoes, and rosemary, this is the dish for you. I find it works best using a cast iron skillet."

PREP TIME	15 Min
COOK TIME	40 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

1 tablespoon olive oil
2 (3/4 pound) pork tenderloins
2 Roma (plum) tomatoes, seeded and chopped
1/4 cup chopped green olives
1/4 cup dry white wine
1 teaspoon chopped fresh rosemary
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy cream

READ REVIEWS (94)

DIRECTIONS

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.
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 preheated oven, and bake 30 minutes, to a minimum internal temperature of 160 degrees F (72 degrees C).
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.

Wine Tip

Try with an Italian red like Aglianico, Barbera or Chianti Classico.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 5, 2005 by Aspiring Chef Rita

5 star plus - soooo easy and delicious. I followed recipe "almost" exactly! I had to substitute canned diced tomatoes which I drained a bit (it is winter and tomatoes in NJ are horrid!). Since there were only two of us I only used 1 tenderloin but used the ingredients for two. I am glad we did - there was nothing left! I served it with a butter and herb rice from Rice Roni. I will make this again, (quick and great for company). I now know to double the sauce ingredients when I cook two tenderloins. Thanks so much submitter!!!

13 users found this review helpful

Reviewed on Jan. 25, 2005 by THERESA_M

WOW - if I could give this 20 stars, I would. I substituted evaporated milk for the cream and it was plenty rich. We served this over a small amount of whole wheat angel hair, and the flavor was amazing -- seriously tasted like something from a restaurant! I did find that I had to add quite a bit more wine as the pork cooked, as the pan really dried out. I could see even skipping the pork and using the sauce over pasta as a main dish for my vegetarian guests. THANK YOU!!

12 users found this review helpful

Reviewed on Jan. 14, 2005 by JDVMD

Great, great, great recipe! My husband and I loved this. So simple but the end result was fantastic. And I am not a green olive fan! I used canned tomatoes and half and half because I didn't have any heavy cream. I can only imagine how that would have tasted. Ymmmmm. We ate everything. Presentation was perfect. It was simple to create and the taste was gourmet. I would give this 100 stars if I could. Again, very, very good.

11 users found this review helpful

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Recipe Submitter:

DELTAQUEEN50

	Cooking Level: Expert Home Town: Victoria, British Columbia, Canada Living In: Vancouver, British Columbia, Canada
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 223

Total Fat: 14.4g
Cholesterol: 80mg
Sodium: 380mg
Total Carbs: 2.1g
Dietary Fiber: 0.3g
Protein: 19.2g

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