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My review
Pork Tenderloin alla Napoli
DELTAQUEEN50
"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."
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Ingredients
55 m servings 207 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 207 calories; 13 g fat; 2.1 g carbohydrates; 18 g protein; 76 mg cholesterol; 381 mg sodium. Full nutrition
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Reviews
Read all reviews 188249 Ratings
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Most helpful positive review
1/11/2009
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...
Most helpful critical review
8/25/2010
Made this recipe for dinner. The sauce is very good but the pork was bland, for my taste anyway.
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1/11/2009
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...
3/16/2006
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...
1/25/2005
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...
2/5/2005
5 star plus - soooo easy and delicious. I followed recipe "almost" exactly! I had to substitute canned diced tomatoes which I drained a bit (it is winter and tomatoes in NJ are horrid!). Sinc...
2/12/2008
Sensational!!!! After reading some reviews I was expecting this to be good but it was far better than I anticipated. The pork was incredibly tender, probably the most tender I have ever had. ...
1/14/2005
Great, great, great recipe! My husband and I loved this. So simple but the end result was fantastic. And I am not a green olive fan! I used canned tomatoes and half and half because I didn't hav...
2/8/2005
awesome recipe! I add sliced onion and capers and mushrooms to the mix. 160 degrees was perfect for a medium to medium rare tenderloin. Very flavorful and easy to tailer to personal preferenc...
11/19/2004
I browned some nice thick Butterfly Pork Chops in an iron skillet. I then added all the remaining ingredients except I didn’t have any heavy cream. Substitution: I ended up substituting the hea...
2/26/2007
This came out so good that my family couldn't believe that it was homemade (at first they thought I had ordered in from a restaurant what a compliment!)I fell in love with the tomato sauce. I us...