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.
Provided by Marie
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
PORK TENDERLOIN ALLA NAPOLI RECIPE - (4/5)
Provided by learen
Number Of Ingredients 10
Steps:
- Preheat oven to 400. Heat the oil in a cast iron skillet over med 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 oven and bake 30 min til internal temp is 145. Remove pork from the skillet, leaving remaining tomoato mixture and juices. Place skillet over med heat and gradually mix in the cream. Stirring constantly, bring to a boil. reduce heat to low, and continue cooking for 5 min until thickened. Slice pork and drizzle with cream sauce.
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