How to Make Pasta Alla Genovese

Pork Tenderloin Alla Napoli

Known as 'a genovese 'e purpo' in the local dialect, this octopus pasta recipe is the seafood version of an iconic neapolitan recipe, pasta alla genovese or la.

Recipe Summary Pork Tenderloin Alla Napoli

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.

Ingredients | Pasta Alla Genovese

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

Directions

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.

Info | Pasta Alla Genovese

prep: 15 mins cook: 40 mins total: 55 mins Servings: 6 Yield: 6 servings

TAG : Pork Tenderloin Alla Napoli

Meat and Poultry Recipes, Pork, Pork Tenderloin Recipes,