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
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.
Tips
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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 % |
