Pork Tenderloin with Pan-Roasted Tomato Cream
Pork Tenderloin with Pan-Roasted Tomato Cream
Prep. Time 10 mins
Cooking Time 15 - 20 mins
Portions 4Preparation
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) 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)
Cut pork tenderloin into 1-inch (2.5 cm) thick medallions; sprinkle with 1/4 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 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.
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.
Prep. Time 10 mins
Cooking Time 15 - 20 mins
Portions 4Preparation
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) 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)
Cut pork tenderloin into 1-inch (2.5 cm) thick medallions; sprinkle with 1/4 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 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.
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.
Print Recipe
Share
