This meal is for you if you enjoy the strong flavor of olives, tomatoes, and rosemary. I’ve discovered that a cast iron skillet works the best.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 2 (3/4 pound) pork tenderloins
- 2 Roma (plum) tomatoes, seeded and chopped
- ¼ cup chopped green olives
- ¼ cup dry white wine
- 1 teaspoon chopped fresh rosemary
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup heavy cream
Instructions
- 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.
- Mix the tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over the pork. Season with salt and pepper.
- Place skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).
- 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.
Nutrition Facts
| Calories | 207 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 0 g |
| Protein | 18 g |
| Saturated Fat | 6 g |
| Sodium | 381 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This was such a hit that I make this dish at least 2 to 3 times every month. Mainly because it is requested often. Sometimes I’ll switch out the pork loin with chicken thighs or breasts, depending on what’s on sale! I use Mezzetta Mediterranean Za’atar Olives sliced, and Cherry Tomatoes; some halved and some whole. Additionally, I will add in about a teaspoon of Za’atar seasoning. Also, on occasion, I might add in a tablespoon full of capers. I like serving it with a long grain & wild rice mix. The rice and the pan sauce go extremely well together! Which is exactly why I double the ingredients for the sauce.
I recommend using Rosee sauce , roasted red peppers from Jar and Drained them. , Pimento Olives, Capers, Good White Pinot Grigio Wine , added 1 1/2 Cups Cream to have a proper sauce. I Rubbed the Tenderloins with Cajun Seasoning and seared them. Place in Oven for 45 minutes . Came Out Tasty and Had some Sauce LOL .
I did double the sauce portion of the recipe. It turned out great!
Delicious! I didn’t have any olives so substituted marinated artichoke hearts. The sauce was a little intense and somewhat salty so when I make it again, I will reduce the added salt and increase the dairy. Yum!
I knew this would lack flavor so I sprinkled the pork with pepper, Lawrys, and garlic powder. After I browned the pork, I took it out of the skillet and onto a plate and kept it warm. I combined the rest of the ingredients (except cream) right in the skillet, then returned the pork to the skillet. This saved dirtying up a bowl. I used half and half. This was still lacking in flavor. The pork was very tender though. Probably won’t make this again.
Love it! So easy to make too.
Very nice. The whipping cream didn’t quite thicken up to much, but it tasted great.
This recipe is VERY GOOD! I served it with linguini pasta and it was just perfect! Now, I did follow the recommendation of upping the amount of cream. I think if you want some sauce definitely double the cream and wine. I added a few extra cherry tomatoes, but next time I will try it adding some chopped dried tomatoes. Some crusty bread to clean up the plate and you are in for a great dinner. If you are missing going to a restaurant or if you got a few friends coming for dinner, this is a very easy and quick main course. Will make it again!
Great flavors. I wanted something different ( I get bored with the normal choices) and this did the trick. I added capers because I’m trying to use them up, but otherwise made as directed. This is delicious. I served with spinach fettuccine.
Loved it
This was so good! My daughter’s boyfriend is a chef at an Italian restaurant. He liked it! I didn’t have fresh tomatoes or green olives, so I substituted a can of Italian style diced tomatoes and black olives. I also subbed some cream cheese for the heavy cream. I’m definitely making this again.
Would make it again! The recipe says to bake it for 30 mins, but my chops were overcooked by then. So, watch the temperature of the meat. But it was very good. 🙂
I’m a foodie and a cook. I really wasn’t fond of the flavors. The rosemary with the olives and tomatoes just gave a taste I didn’t care for. But on a positive note I made Mushroom Risotto (from Allrecipes) and it was fabulous.
Can you substitute the rosemary? Would it be as good do you think? Can’t tolerate rosemary for some strange reason. And I’m Italian!! Lol
Love this tenderloin recipe! I get rid of the olives and cook it in my crock pot and it’s perfect!
Cooking time was a bit too long. I will use a meat thermometer next time and there will be a next time. Great recipe!
Always a favorite! I add more olives and tomatoes to make more sauce!
I have made this 4 or 5 times and we love it!
very bland. i used more garlic and rosemary and still thought this was lacking. i was expecting more, the recipe sounded great.
Flavorful dish. I made a little change by using both green and black olives. The rosemary seemed to be the spice that put things over the top.
I didn’t have any wine so I used chicken broth and a tablespoon of apple juice. I served it over spaghetti squash and sprinkled Parmesan on top. We declared it a new favorite.