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Plymouth, CA 95669

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Pork Tenderloin a la Napoli and Barbera

Pork Tenderloin a la Napoli

“This recipe has robust flavors of olives, tomatoes, and rosemary. It works best if prepared in an iron skillet”
Melinda Klescewski, Iron Hub Winery


1 tablespoon olive oil                                             1 teaspoon chopped fresh rosemary
2 (¾ pound) pork tenderloins                                 2 cloves garlic, minced
2 Roma (plum) tomatoes, seeded and chopped   ½ teaspoon salt
¼ cup chopped green olives                                 ¼ teaspoon fresh ground pepper
¼ cup dry white wine                                             ½ cup heavy cream


  1. Preheat oven to 400 degrees F.
  2. Heat the oil in a cast iron skillet over medium-high heat. Add pork to hot skillet and brown on all sides.
  3. Mix the tomatoes, olives, wine, rosemary, and garlic in a bowl. Pour over the pork. Season with salt and pepper.
  4. Place skillet with pork in the pre-heated oven, and bake for 30 minutes. Meat should reach a medium internal temperature of 145 degrees F.
  5. Remove the pork from skillet, leaving remaining tomato mixture and juices in skillet.
  6. Place the skillet over medium heat, and gradually mix in the cream. Stirring constantly, bring to a boil.
  7. Reduce heat to low and continue cooking 5 minutes until thickened.
  8. Slice pork, drizzle with the cream sauce.
  9. Serve with Iron Hub Barbera.


Yield: 5-6 servings
Prep time 15 minutes
Cook time: 40 minutes
Ready in 55 min

Source: http://allrecipes.com/recipe/77155/pork-tenderloin-alla-napoli/