pork_tenderloin


Pork Tenderloin alla Napoli
"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."

Main Dishes - Pork	INGREDIENTS: 1 tbs olive oil 2 (3/4 lb) pork tenderloins 2 Roma (plum) tomatoes, seeded and chopped 1/4 cp chopped green olives 1/4 cp dry white wine 1 tsp chopped fresh rosemary 2 cloves garlic minced 1/2 tsp salt 1/4 tsp pepper 1/2 cp heavy cream	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, Barrera or Chianti Class Servings: 8
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