About this recipe:Pork fillets are pan-seared and then baked with garlic, tomatoes, olives, white wine and rosemary. This recipe is highly flavoured and delicious with a side salad, potatoes, rice or pasta.
1 tablespoon olive oil
2 (340g) pork fillets
2 plum tomatoes, seeded and chopped
4 tablespoons chopped green olives
4 tablespoons dry white wine
1 teaspoon chopped fresh rosemary
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
125ml double cream
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 200 C / Gas 6. Heat the oil in a cast iron frying pan over medium-high heat. Brown pork on all sides in the frying pan.
Mix the tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over the pork. Season with salt and pepper.
Place frying pan with pork in the preheated oven and bake 30 minutes, to a minimum internal temperature of 72 degrees C.
Remove pork from frying pan, leaving remaining tomato mixture and juices. Place frying pan over medium heat and gradually mix in the cream. Stirring constantly, bring to the boil. Reduce heat to low and continue cooking 5 minutes, until thickened. Slice pork and drizzle with the cream sauce to serve.