Pork Tenderloin Alla Napoli

• 1 tablespoon olive oil
• 2 (3/4 pound) pork tenderloins
• 2 Roma (plum) tomatoes, seeded and chopped
• 1/4 cup chopped green olives
• 1/4 cup dry white wine
• 1 teaspoon chopped fresh rosemary
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup heavy cream

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.

olive oil, pork tenderloins, tomatoes, green olives, white wine, rosemary, garlic, salt, pepper, heavy cream

Taken from www.allrecipes.com/recipe/77155/pork-tenderloin-alla-napoli/ (may not work)