Here’s an Italian recipe in honor of Julie Miserandino, mother of my very good friends - Vince, Marty, and Rosemarie. Juile passed away this past weekend after a battle with diabetes. This is a flavorful Italian dish, just like Julie. She was a great cook, great mom, and great grandmother. I will miss her deeply. Her home made pizzas will be missed almost as much as her. - NOW GET COOKING!

Ingredients

• 1 tablespoon olive oil
• 2 (3/4 pound) pork tenderloins
• 2 Roma (plum) tomatoes, seeded and chopped
• 1/4 cup chopped green olives
• 1/4 cup dry white wine
• 1 teaspoon chopped fresh rosemary
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup heavy cream

Directions

Preheat your oven to 400 degrees F.

Now, heat the oil in a cast-iron skillet over medium-high heat, and brown the 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.

Next, place skillet with pork in the preheated oven, and bake 30 minutes (a minimum internal temperature of 160 degrees F).

Remove pork from skillet, leaving remaining tomato mixture and juices, and place skillet over medium heat, and gradually mix in the cream. Stirring constantly, bring to a boil, then reduce heat to low, and continue cooking until thickened (about 5 min).

Slice pork, and drizzle with the cream sauce to serve.