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Pork Tenderloin alla Napoli

Rated as 4.61 out of 5 Stars
78

"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
Original recipe yields 6 servings

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.

Nutrition Facts


Per Serving: 207 calories; 13 2.1 18 76 381 Full nutrition

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Reviews

Read all reviews 191
  1. 252 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

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

Made this recipe for dinner. The sauce is very good but the pork was bland, for my taste anyway.

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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...

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...

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. ...

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...

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...

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...

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...