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Ingredients
1 Tablespoon olive oil
2 (3/4 lb) Pork tenderloins
3 Roma tomatoes, seeded & chopped
1/4 Cup green olives, chopped
1/2 Cup dry white wine
1 Teaspoon chopped fresh rosemary, chopped
2 Cloves garlic, minced
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Cup heavy cream
Instructions
Preheat oven to 400F. Heat the oil in a cast iron skillet over medium-high heat; brown pork on all sides in the skillet.
Mix the tomatoes, olives, wine, rosemary, and garlic in a bowl. Pour over the pork and season with salt and pepper.
Place skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 170F.
Remove pork from skillet, leaving remaining tomato mixture and juices. Place skillet over medium heat, and gradually mix in the cream. Stirring constantly, bring to a boil. Reduce heat to low, and continue cooking 5 minutes, until thickened. Slice pork, and drizzle with the cream sauce to serve.