Pork Tenderloin alla Napoli

Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). Heat the olive oil in a cast iron skillet over medium-high heat. (5 minutes)

Recipe View 9 mins Brown pork on all sides in the skillet until a rich golden crust forms. This step is crucial for developing deep flavor. (8-10 minutes)

Recipe View 2 mins In a bowl, gently combine the chopped tomatoes, green olives, dry white wine, fresh rosemary, and minced garlic. This vibrant mixture will infuse the pork with its distinctive Neapolitan essence.

Recipe View 30 mins Pour the tomato and olive mixture over the browned pork tenderloins in the skillet. Season generously with salt and pepper, ensuring every piece is touched by the seasoning.

Recipe View 2 mins Place the skillet with the pork in the preheated oven. Bake for 30 minutes, or until the pork reaches a minimum internal temperature of 145 degrees F (63 degrees C). Use a meat thermometer to ensure accuracy. (30 minutes)

Recipe View 5 mins Remove the pork tenderloins from the skillet, allowing them to rest on a cutting board. Leave the remaining tomato mixture and flavorful juices in the skillet.

Recipe View Place the skillet with the tomato mixture and juices over medium heat. Gradually stir in the heavy cream, creating a luscious sauce. (2 minutes)

Recipe View Bring the sauce to a gentle boil, stirring constantly to prevent sticking or scorching. Reduce the heat to low, and continue cooking for 5 minutes, allowing the sauce to thicken and intensify in flavor. (5 minutes)

Recipe View Slice the rested pork tenderloins into medallions. Drizzle generously with the creamy tomato sauce, ensuring each slice is coated in the rich, flavorful essence of Naples. Serve immediately and savor the exquisite taste of Italy.