Pork Tenderloin with Pan-Roasted Tomato Cream

Name: Pork Tenderloin with Pan-Roasted Tomato Cream
Yield: 4 servings
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)

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)

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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.