Pork Tenderloin Napoli

"The tomato, olives, rosemary, garlic and wine combination gives a wonderful flavor to this pork tenderloin. It is browned in a skillet on the stovetop and then roasted in the oven until done. The sauce from the roast is mixed with cream to finish this wonderful dish."
 
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Ready In:
55mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Preheat oven to 400°.
  • Heat the oil in an ovenproof skillet over medium high heat.
  • Season the meat with salt and pepper and brown the pork on all sides in the skillet.
  • Mix together the tomatoes, olives, wine, rosemary and garlic in a bowl and pour over the pork.
  • Place skillet in the oven and bake for 30 minutes or until it reaches an internal temperature of 160°.
  • Remove pork from skillet and cover with foil to keep warm.
  • Place skillet with remaining tomato mixture over medium heat and gradually mix in the cream.
  • Bring to a boil, stirring constantly, then reduce heat to low and continue cooking for 5 minutes until thickened.
  • Slice pork and drizzle with the cream sauce to serve.

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Reviews

  1. This recipe is restaurant quality all the way. Just superb. I fixed this per the instructions, with one exception. My wife is not that fond of green olives, so I cut them in half, rather than chop them up, so she could work around them. Surprise, surprise, she ate all of them on her plate, and started eyeing mine. I made the full recipe for sauce, but just one 1# tenderloin. We didn't have any too much sauce. I would recommend doubling the sauce for two tenderloins. My only other thought is, that I will add about a quarter of a tsp. of crushed red pepper to the initial sauce mix, just to add a little spice. All in all, an first class entree. Thanks.
     
  2. Amazing. Full of flavor and very tender. I will definately make this again
     
  3. This was a beautiful and tasty dish! A "head's up" for others who may try this: be sure your pan isn't too big as the liquid in mine dried out a little too much in the oven. Next time, I'll use a smaller pan. Even with my mistake, this was very good!
     
  4. Very good sauce!
     
  5. This is a dish lovely enough for company yet easy enough for a busy weeknight meal; most importantly, however, is that it's lusciously good! I prepared one tenderloin and the full amount of sauce (glad I did, too!). When I went to my pantry and found that the green olives I thought I had were AWOL I made a substitution of about 2 TBS capers in brine (drained) which I added in step 7 with the cream (I believe they gave the same sort of acid-bite the olives would have). After 30 minutes, my tenderloin was at 150° internal temp and that is the way we like it--and it was fork-tender. A real winner. Thanks for posting, Marie!
     
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Tweaks

  1. This is a dish lovely enough for company yet easy enough for a busy weeknight meal; most importantly, however, is that it's lusciously good! I prepared one tenderloin and the full amount of sauce (glad I did, too!). When I went to my pantry and found that the green olives I thought I had were AWOL I made a substitution of about 2 TBS capers in brine (drained) which I added in step 7 with the cream (I believe they gave the same sort of acid-bite the olives would have). After 30 minutes, my tenderloin was at 150 internal temp and that is the way we like it--and it was fork-tender. A real winner. Thanks for posting, Marie!
     

RECIPE SUBMITTED BY

I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
 
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