Pork Tenderloin with Pan-Roasted Tomato Cream

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 Pork
  • Salt
  • Cracked Black Pepper
  • 1 tbsp (15 mL) Butter
  • 2 cups (500 mL) grape or cherry Tomatoes
  • 2 cloves minced Garlic
  • 1 cup (250 mL) Whipping Cream
  • ¼ cup (50 mL) chopped fresh Basil
  • (Optional) Black or Green Olive


  1. Cut pork tenderloin into 1-inch (2.5 cm) thick medallions; sprinkle with ¼ 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.
  4. 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.
  5. 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.
  6. Serve garnished with black or green olives, if desired.

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