Pork Tenderloin With Pan-Roasted Tomato Cream
Pork tenderloin cooks quickly and is moist and tender, making it perfect for entertaining. Grape tomatoes burst with colour and flavour and are a natural with smooth Cream and fresh basil. Serve with a side of mashed potatoes, pasta or risotto.
1 lb (500 g) or about 1 large tenderloin
Cracked Black Pepper
1 tbsp (15 mL)
2 cups (500 mL) grape or cherry
2 cloves minced
1 cup (250 mL)
¼ cup (50 mL) chopped fresh
Black or Green Olives
- Cut pork tenderloin into 1-inch (2.5 cm) thick medallions; sprinkle with ¼ tsp (1 mL) each salt and pepper.
- 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.
- Add tomatoes to skillet and cook, shaking pan occasionally, for about 3 min or until starting to brown and burst.
- Stir in garlic and ¼ 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.
- 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.