Ingredients:
1 tablespoon olive oil
2 (3/4 lb) pork tenderloins
2 roma tomatoes, seeded and chopped
1/4 cup chopped green olives
1/4 cup dry white wine
1 teaspoon chopped fresh rosemary
2 cloves minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream
Directions:
Preheat oven to 400F.
Heat the oil in an ovenproof skillet over medium high heat.
Season the meat with salt and pepper and brown the pork on all sides in the skillet.
Mix together the tomatoes, olives, wine, rosemary and garlic in a bowl and pour over the pork.
Place skillet in the oven and bake for 30 minutes or until it reaches an internal temperature of 160?.
Remove pork from skillet and cover with foil to keep warm.
Place skillet with remaining tomato mixture over medium heat and gradually mix in the cream.
Bring to a boil, stirring constantly, then reduce heat to low and continue cooking for 5 minutes until thickened.
Slice pork and drizzle with the cream sauce to serve.
Servings: 6
Time preparation: 15 min.
Time total: 55 min.