New this month
Pork Tenderloin alla Napoli

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."
Added to shopping list. Go to shopping list.


55 m servings 207 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 145 degrees F (63 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 186
  1. 244 Ratings

Most helpful positive review

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 w...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 w...

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 t...

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 w...

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!). Sinc...

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. ...

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 hav...

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 preferenc...

I browned some nice thick Butterfly Pork Chops in an iron skillet. I then added all the remaining ingredients except I didn’t have any heavy cream. Substitution: I ended up substituting the hea...

This came out so good that my family couldn't believe that it was homemade (at first they thought I had ordered in from a restaurant what a compliment!)I fell in love with the tomato sauce. I us...

Other stories that may interest you