Pork Tenderloin alla Napoli

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Serves 4 servings
Prep time
Cook Time

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. Feel free to use any kind of olives you like…I prefer Kalamata.

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  • 1 Tablespoon
    olive oil
  • 1 1/2 Pound
    pork tenderloin
  • 2
    Roma tomatoes, seeded & chopped
  • 1/4 Cup
    chopped olives
  • 1/2 Cup
    dry white wine
  • 1 Tablespoon
    chopped fresh rosemary
  • 2
    garlic cloves, minced
  • 1/2 Teaspoon
  • 1/4 Teaspoon
  • 1/2 Cup
    heavy cream


  1. Preheat oven to 400 degrees. 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.

  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.


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