Cooking Instructions

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.

Servings: 4
Preparation Time: 10 Minutes
Cooking Time: 15 to 20 Minutes

Ingredients

• 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)