READY IN 55 mins

Pork Tenderloin alla Napoli

Read Reviews (149)

"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." — DELTAQUEEN50

Directions

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.
Mix the tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over the pork. Season with salt and pepper.
Place skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).
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.

Kitchen-Friendly View

PREP 15 mins
COOK 40 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 14, 2009

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 whole lot of sauce, and while it was perfect for hubby and me, if you serve this with pasta and like LOTS of sauce, you might want to double the sauce ingredients. I prepared this nearly exactly as written, finding only that I needed to add a little extra wine to the pan to deglaze once it came out of the oven. Also, I did not use jarred green olives, but a fresh, deli olive mix which gave this a truly unique and authentic "Napoli" flavor. In addition, this is a dish to impress, perfect for company, that pleases the eye as well as the palate. Hubby is a man of few words, but I know what "make this again" means!

—naples34102

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Most Helpful Critical Review

Aug 26, 2010

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

—Kathy

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194 Ratings

Mar 16, 2006

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 thick medallions and added the meat to the sauce to finish cooking. This kept the pork very juicy and allowed it to absorb the flavors. Served it on a bed of angel hair pasta (which is why the extra sauce was needed). I arranged the pork medallions on the pasta and poured the sauce on top. Will make this again.

—springfield70

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Jan 25, 2005

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 was amazing -- seriously tasted like something from a restaurant! I did find that I had to add quite a bit more wine as the pork cooked, as the pan really dried out. I could see even skipping the pork and using the sauce over pasta as a main dish for my vegetarian guests. THANK YOU!!

—THERESA_M

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Feb 05, 2005

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!). Since there were only two of us I only used 1 tenderloin but used the ingredients for two. I am glad we did - there was nothing left! I served it with a butter and herb rice from Rice Roni. I will make this again, (quick and great for company). I now know to double the sauce ingredients when I cook two tenderloins. Thanks so much submitter!!!

—Aspiring Chef Rita

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Feb 12, 2008

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. I followed the recipe, but made a few adjustments according to what I had on hand. Tinned tomato, added some mushrooms and used light evaporated milk instead of heavy cream and it was great. Will be making this many more times, oh and I will be atleast doubling the sauce as it is sublime. Try this recipe its great. Many thanks to the submitter!

—rosichops

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Jan 14, 2005

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 have any heavy cream. I can only imagine how that would have tasted. Ymmmmm. We ate everything. Presentation was perfect. It was simple to create and the taste was gourmet. I would give this 100 stars if I could. Again, very, very good.

—JDVMD

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Feb 08, 2005

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 preferences.

—SKYESCARBROUGH

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Nutrition

Calories
207 kcal
10%

Carbohydrates
2.1 g
< 1%

Cholesterol
76 mg
25%

Fat
13 g
20%

Fiber
0.4 g
1%

Protein
18 g
36%

Sodium
381 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pork Tenderloin alla Napoli

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 207
Calories from Fat: 117

% Daily Value *
Total Fat 13g 20 %
Saturated Fat 5.9g 29 %
Cholesterol 76mg 25 %
Sodium 381mg 15 %
Potassium 358mg 10 %
Total Carbohydrates 2.1g < 1 %
Dietary Fiber 0.4g 1 %
Protein 18g 36 %
** Sugars 0.7g
** Vitamin A 9 %
Vitamin C 5 %
Calcium 3 %
Iron 10 %
** Thiamin 63 %
** Niacin 63 %
Vitamin B6 33 %
Magnesium 9 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.