Pork Fillet with Olives, Tomatoes and Rosemary

    55 min

    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.

    240 people made this

    Serves: 6 

    • 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

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. 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.
    2. Mix the tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over the pork. Season with salt and pepper.
    3. Place frying pan with pork in the preheated oven and bake 30 minutes, to a minimum internal temperature of 72 degrees C.
    4. 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.

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    Reviews in English (192)


    Delicious. Didnt have any white wine but used white wine vinegar instead,will definately make this again. would also be nice with chicken. Thanks for the recipe!!  -  08 Aug 2011


    With all due respect to the submitter, I wouldn't describe the flavor of this dish "robust." I would, however, call the flavors subtle, balanced, and incredibly delicious. This doesn't make a whole lot of sauce, and while it was perfect for hubby and me, if you serve this with pasta and like LOTS of sauce, you might want to double the sauce ingredients. I prepared this nearly exactly as written, finding only that I needed to add a little extra wine to the pan to deglaze once it came out of the oven. Also, I did not use jarred green olives, but a fresh, deli olive mix which gave this a truly unique and authentic "Napoli" flavor. In addition, this is a dish to impress, perfect for company, that pleases the eye as well as the palate. Hubby is a man of few words, but I know what "make this again" means!  -  11 Jan 2009  (Review from Allrecipes US | Canada)


    Very nice recipe - great flavor and easy to prepare. I doubled the sauce ingredients and added some slivered sun-dried tomatoes. I took the pork out when it reached 150 degrees, sliced it into thick medallions and added the meat to the sauce to finish cooking. This kept the pork very juicy and allowed it to absorb the flavors. Served it on a bed of angel hair pasta (which is why the extra sauce was needed). I arranged the pork medallions on the pasta and poured the sauce on top. Will make this again.  -  16 Mar 2006  (Review from Allrecipes US | Canada)