Pork Tenderloin Napoli Recipes

PORK TENDERLOIN ALLA NAPOLI

Steps:

• Preheat oven to 400 degrees F (200 degrees C). 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. Season with salt and pepper.
• Place skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).
• 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.

PORK TENDERLOIN NAPOLI

Steps:

• Preheat oven to 400°.
• Heat the oil in an ovenproof skillet over medium high heat.
• Season the meat with salt and pepper and brown the pork on all sides in the skillet.
• Mix together the tomatoes, olives, wine, rosemary and garlic in a bowl and pour over the pork.
• Place skillet in the oven and bake for 30 minutes or until it reaches an internal temperature of 160°.
• Remove pork from skillet and cover with foil to keep warm.
• Place skillet with remaining tomato mixture over medium heat and gradually mix in the cream.
• Bring to a boil, stirring constantly, then reduce heat to low and continue cooking for 5 minutes until thickened.
• Slice pork and drizzle with the cream sauce to serve.

PORK TENDERLOIN ALLA NAPOLI RECIPE - (4/5)

Steps:

• Preheat oven to 400. Heat the oil in a cast iron skillet over med 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. Season with salt and pepper. Place skillet with pork in the oven and bake 30 min til internal temp is 145. Remove pork from the skillet, leaving remaining tomoato mixture and juices. Place skillet over med heat and gradually mix in the cream. Stirring constantly, bring to a boil. reduce heat to low, and continue cooking for 5 min until thickened. Slice pork and drizzle with cream sauce.

INSALATA NAPOLI

Steps:

• First, I made a marinade of the oil, juice, and seasonings and soaked the chicken and peppers for about an hour. Meanwhile I cooked the pasta el dente, let it cool and then mixed it with about an equal amount of fresh spinach. I then chopped and added the artichokes, onions, tomatoes, bacon and tossed in the vinaigrette. I grilled the chicken and peppers, the covered them on a plate to cool slightly, before chopping up and putting over the pasta. Add feta when serving.