Pork Tenderloin With Pan-Roasted Tomato Cream

• 1 lb (500 g) pork tenderloin (about 1 large)
• Salt and pepper
• 1 tbsp (15 mL) butter
• 2 cups (500 mL) grape or cherry tomatoes
• 2 cloves garlic, minced
• 1 cup (250 mL) 35% whipping Cream
• 1/4 cup (50 mL) chopped fresh basil
• Black or green olives (optional)
• pasta
• asparagus or green beans

1. Cut pork tenderloin into 1-inch (2.5 cm) thick medallions; sprinkle with 1/4 tsp (1 mL) each salt and pepper.
2. Heat a large skillet over medium-high heat. Add butter and swirl to coat pan. Brown pork, turning once, for about 1 min per side. Transfer to a plate.
3. Add tomatoes to skillet and cook, shaking pan occasionally, for about 3 min or until starting to brown and burst. Stir in garlic and 1/4 tsp (1 mL) each salt and pepper. Stir in Cream; bring to a boil. Reduce heat and simmer for about 5 min, until sauce is slightly thickened and tomatoes are softened.
4. Stir in pork with any accumulated juices. Simmer, stirring and turning pork once, for about 5 min or just until a hint of pink remains in pork. Stir in basil. Serve garnished with black or green olives, if desired.

pork tenderloin, salt, butter, grape, garlic, whipping cream, fresh basil, black, pasta, green beans

Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-with-pan-roasted-tomato-cream-50031138 (may not work)