Pork Tenderloin alla Napoli

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.

1 Tbs		olive oil
2		(3/4 pound) pork tenderloins
2		roma (plum) tomatoes, seeded and chopped
1/4 cup		chopped green olives
1/4 cup		dry white wine
1 tsp		chopped fresh rosemary
2		cloves garlic, minced
1/2 tsp		salt
1/4 tsp		pepper
1/2 cup		heavy cream

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 160 degrees F (72 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.

Servings: 6