Pork Tenderloin alla Napoli Recipe

Pork Tenderloin alla Napoli Recipes

  • PREP 15 mins
  • COOK 40 mins
  • READY IN 55 mins 


Original recipe makes 6 servings
  •  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

  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.
  3. Place skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).
  4. 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.

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