PORK TENDERLOIN WITH PAN-ROASTED TOMATO CREAM

PORK TENDERLOIN WITH PAN-ROASTED TOMATO CREAM image

Number Of Ingredients 10

1 lb (500 g) pork tenderloin (about 1 large)
Salt and pepper
1 tbsp (15 mL) butter
2 cups (500 mL) grape or cherry tomatoes
2 cloves garlic, minced
1 cup (250 mL) 35% whipping Cream
1/4 cup (50 mL) chopped fresh basil
Black or green olives (optional)
pasta
asparagus or green beans

Steps:

Cut pork tenderloin into 1-inch (2.5 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. Brown 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.