Pork Tenderloin alla Napoli
I receive my first cast iron skillet on Christmas day 2020. I wanted a pan that I could take from the stovetop to an oven, and a cast iron skillet fit the bill. Eager to use it, I found this recipe from allrecipes.com using ingredients I had on hand. It was a big hit. The complex flavor of the sauce will makes this simple dish appear much more complicated to make. We liked the sauce so much, next time I'll double it.
Ingredients
1 tablespoon olive oil2 (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
Step 1Preheat 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.
Step 2
Mix the tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over the pork. Season with salt and pepper.
Step 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).
Step 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.
https://www.allrecipes.com/recipe/77155/pork-tenderloin-alla-napoli/