Saucy Pork Skillet With Olives Recipes

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PORK TENDERLOIN ALLA NAPOLI



Pork Tenderloin alla Napoli image

If you like the robust flavor of olives, tomatoes, and rosemary, this is the dish for you. I find it works best using a cast iron skillet.

Provided by DELTAQUEEN50

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
2 (3/4 pound) pork tenderloins
2 Roma (plum) tomatoes, seeded and chopped
¼ cup chopped green olives
¼ cup dry white wine
1 teaspoon chopped fresh rosemary
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper
½ cup heavy cream

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.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 2.1 g, Cholesterol 75.6 mg, Fat 13 g, Fiber 0.4 g, Protein 18 g, SaturatedFat 5.9 g, Sodium 381 mg, Sugar 0.7 g

SAUCY PORK CHOP SKILLET



Saucy Pork Chop Skillet image

Skillet pork chops make easy comfort food. We have them with a salad and fruit. If you've got fresh green beans or steamed broccoli, go for it. -Donna Roberts, Manhattan, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

3 cups uncooked instant brown rice
2 teaspoons canola oil
6 boneless pork loin chops (6 ounces each)
1 small onion, sliced
1 cup canned diced tomatoes
1 cup reduced-sodium beef broth
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
2 tablespoons all-purpose flour
1/2 cup water

Steps:

  • Cook rice according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides; remove from pan., Add onion to drippings; cook and stir until tender. Stir in tomatoes, broth, parsley and seasonings; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 6-8 minutes., Remove pork to a serving plate; keep warm. In a small bowl, mix flour and water until smooth; stir into sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes. Spoon over pork; serve with rice.

Nutrition Facts :

PORK TENDERLOIN WITH OLIVE-PICCATA SAUCE



Pork Tenderloin With Olive-Piccata Sauce image

Ripped off without guilt from the Lindsay Olive Company website. Obviously you could use any brand olives, but that wouldn't be very nice after they gave us this recipe, now would it? ;o)

Provided by Sandi From CA

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 (1 lb) pork tenderloin
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil or 1 tablespoon butter
1 large garlic clove, minced
1/2 cup chicken broth or 1/2 cup stock
1 1/2 tablespoons lemon juice
1/3 cup thickly sliced lindsay manzanilla stuffed olives (or a combination) or 1/3 cup lindsay black pitted ripe olives (or a combination)
2 tablespoons chopped Italian parsley or 2 tablespoons chopped fresh curly-leaf parsley

Steps:

  • Cut pork crosswise into 1-inch thick slices.
  • Place slices between sheets of waxed paper or plastic wrap; pound (or use the heal of your hand) to flatten into 1/2-inch thick medallions.
  • Sprinkle thyme, salt and pepper over medallions.
  • Heat oil in a large nonstick skillet over medium heat until hot.
  • Add medallions; cook 4 minutes per side or until no longer pink in center.
  • Transfer to a serving plate; keep warm.
  • Add garlic to drippings in skillet; cook and stir 30 seconds.
  • Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.
  • Stir in olives; heat through.
  • Spoon sauce over medallions; top with parsley.

Nutrition Facts : Calories 192.8, Fat 9.7, SaturatedFat 2.6, Cholesterol 74.8, Sodium 443.1, Carbohydrate 1.2, Fiber 0.2, Sugar 0.2, Protein 24.1

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