Pork Tenderloin Napoli

1 Tablespoon Olive Oil 2 (3/4 lb.)

Pork tenderloins 2 Roma (plum) tomatoes, seeded and chopped

1/4 Cup Canned Artichoke Hearts

1/4 Cup Dry White Wine

1 Tsp. chopped fresh rosemary

2 Garlic cloves, minced

1/2 Tsp. salt

1/4 Tsp. Pepper

1/2 Cup heavy cream

**Cooking Instructions**

Preheat Oven to 400 degrees F (200 degrees C). Heat the oil in a cast iron skillet over medium-high heat. Brown the pork on all sides in the skillet. Mix the tomatoes, artichoke hearts, wine, rosemary, and garlic in a bowl. Pour over the pork. Season the pork with salt and pepper. Place skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 160 degrees F (72 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. Preparation and cook time: 45 minutes. The Interactive Cooking School offers a new approach to cooking education.

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