I call it Pork Tenderloin alla Napoli

INGREDIENTS

• 1 tablespoon 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 teaspoon chopped fresh rosemary
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup heavy cream

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Heat the oil in a pan on medium-high heat. Brown pork on all sides. I had to place all the pork on a baking pan, but if you can fit it, you can just leave it on the pan

Seperately mix all the tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over the pork. Season with salt and pepper.
Put the pan in the preheated oven for 30 mins.
put all the juices/tomates/olives, etc. in the pan gradually mixing in the cream. Stir constantly, bring to a boil and reduce the heat to low. continue cooking for 5 mins, until the sauce is nice and thick.
Then slice the pork and pour the cream sauce over and enjoy!

Serving size for 6

The Searing and baking technique works wonders for keeping the pork moist!
I think this was the most delicious dish, ive made so far. well, the cuban style pork was good too.
The baking of the olive, tomates and rosemary mixed in with the cream was really favorful. the sauce is creamy and rich with a kind of sweet aftertaste.

Taste : 10/10 wonderful~!
Cost : 10/10 - $50 for 9 people. $6-$7 a person
Labor 10/10 - took 35 - 45 min in all

Improvements : add more tomatoes, olives, and rosemary!

This was really simple, not too many ingredients and tasted great!

- fill out! :P