Ingredients
6
6 servings
- •1 tablespoon olive oil
- •2 (3/4 pound) pork tenderloins
- •2 Roma (plum) tomatoes, seeded and chopped
- •¼ cup chopped green olives
- •¼ cup dry white wine
- •1 teaspoon chopped fresh rosemary
- •2 cloves garlic, minced
- •½ teaspoon salt
- •¼ teaspoon pepper
- •½ cup heavy cream
Instructions
- 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 145 degrees F (63 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.
Nutritional Facts
Per 6 servings
- Calories: 207
- Carbohydrate: 2g
- Fat: 13g
- Fiber: 0g
- Protein: 18g
- Sugar: 1g
Related Recipes
Italian Pork Tenderloin
Tuscan Pork Tenderloin
Breaded Pork Tenderloin
Orange-Glazed, Pork Tenderloin with Italian Seasoning
Pork Tenderloin with Creamy Herb Sauce
Pork Chops Italiano
Portuguese Pork with Red Peppers
Pork Tenderloin with Pineapple Salsa
Grilled Pork Tenderloin
Slow-Cooked Pork Tenderloin
Marinated Pork Tenderloin
