Pork Tenderloin Napoli
Transport your taste buds to southern Italy with this hearty and flavorful Pork Tenderloin Napoli recipe. Tender medallions of pork are seared to golden perfection, then simmered in a rich, garlicky tomato sauce infused with zesty capers, fragrant fresh basil, and a subtle kick of red chili flakes. The dish is elevated with a splash of balsamic vinegar for a hint of sweetness and depth, making it an irresistible blend of savory and tangy flavors. Perfect for weeknight dinners yet elegant enough for entertaining, this one-pot meal pairs beautifully with pasta, creamy polenta, or crusty Italian bread for soaking up every drop of the luscious sauce. Ready in under an hour, this comforting Italian-inspired recipe is a must-try for anyone craving bold Mediterranean flavors.
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Recipe Information
Ingredients
- 1 piece (approximately 1.5 lbs) pork tenderloin
- 2 tablespoons olive oil
- 4 large, minced garlic cloves
- 1 28-ounce can crushed tomatoes
- 2 tablespoons capers
- 1 handful, chopped fresh basil leaves
- 1 teaspoon dried oregano
- 0.5 teaspoon red chili flakes
- 1 cup chicken broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (freshly ground, adjust to taste) black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon, chopped (optional for garnish) parsley
Instructions
Trim the pork tenderloin of any silver skin or excess fat. Slice it into 1-inch medallions.
Lightly season both sides of the pork medallions with salt and black pepper. Dredge them in all-purpose flour, shaking off any excess.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork medallions for 2-3 minutes on each side until golden brown. Work in batches if necessary to avoid overcrowding the pan. Remove the medallions and set them aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Sauté the minced garlic until fragrant, about 30 seconds.
Add the crushed tomatoes to the skillet, followed by the chicken broth, oregano, red chili flakes, and balsamic vinegar. Stir well to combine.
Bring the tomato mixture to a gentle simmer. Stir in the capers and fresh basil, reserving a few basil leaves for garnish.
Place the seared pork medallions back into the skillet, nestling them in the sauce. Cover the skillet and simmer for 15-20 minutes, or until the pork is cooked through and tender (internal temperature of 145°F).
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Garnish with chopped parsley and reserved basil leaves. Serve hot over cooked pasta, polenta, or with crusty Italian bread.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 5703 mg | 248% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 26.3 g | ||
| Protein | 181.7 g | 363% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 286 mg | 22% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5247 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
