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.

  • Prep: 10 min
  • Cooking: 15 min - 20 min
Yields 4 servings
pork tenderloin with pan roasted tomato cream

Ingredients

  • 1 lb (450 g) pork tenderloin
  • Salt and pepper to taste
  • 1 tbsp (15 mL) butter
  • 2 cups (500 mL) grape tomatoes or cherry tomatoes
  • 2 garlic cloves minced
  • 1 cup (250 mL) 35 % cream
  • 1/4 cup (60 mL) chopped fresh basil
  • Black olives or green olives (optional)

Preparation

Cut pork tenderloin into 1-inch (2 1/2 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. Sauté 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.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 396 Calories
Protein: 29 g
Carbohydrate: 5 g
Fat: 29 g
Fibre: 1 g
Sodium: 395 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 5 % / 60 mg
Thiamin: 68 %
Niacin: 47 %
Vitamin A: 32 %
Zinc: 30 %