Pork Tenderloin alla Napoli

  • PrepTime: 15 Mins
  • CookTime: 40 Mins
  • TotalTime: 55 Mins


  1. 1 tablespoon olive oil
  2. 2 (3/4 pound) pork tenderloins
  3. 2 Roma (plum) tomatoes, seeded and chopped
  4. ¼ cup chopped green olives
  5. ¼ cup dry white wine
  6. 1 teaspoon chopped fresh rosemary
  7. 2 cloves garlic, minced
  8. ½ teaspoon salt
  9. ¼ teaspoon pepper
  10. ½ 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.