Pork Tenderloin Recipe
If you like the robust flavor of olives, tomatoes, and rosemary, this is the dish for you.
Ingredients
| Olive oil | 1 Tablespoon | |
| Pork tenderloins | 2 (3/4 Pound) | |
| Roma plum tomatoes | 2 , chopped (seeded) | |
| Chopped green olives | 1⁄4 Cup (4 tbs) | |
| Dry white wine | 1⁄4 Cup (4 tbs) | |
| Chopped fresh rosemary | 1 Teaspoon | |
| Garlic | 2 Clove (10 gm), minced | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Heavy cream | 1⁄2 Cup (8 tbs) |
Directions
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.
Place skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 160 degrees F (72 degrees C).
3. 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.
2. 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).
3. 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.
Chef
