Pork Tenderloin alla Napoli

Pork Tenderloin alla Napoli

179
DELTAQUEEN50 38

"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."

Ingredients

55 m {{adjustedServings}} servings 207 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

179
  1. 234 Ratings

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With all due respect to the submitter, I wouldn't describe the flavor of this dish "robust." I would, however, call the flavors subtle, balanced, and incredibly delicious. This doesn't make a w...

Very nice recipe - great flavor and easy to prepare. I doubled the sauce ingredients and added some slivered sun-dried tomatoes. I took the pork out when it reached 150 degrees, sliced it into t...

WOW - if I could give this 20 stars, I would. I substituted evaporated milk for the cream and it was plenty rich. We served this over a small amount of whole wheat angel hair, and the flavor w...