Pork Tenderloin alla Napoli

This was really tasty. I did it in the crock pot by browning the tenderloin beforehand and then dumping the sauce on it and letting it simmer and cook. I doubled the sauce and served it over pasta. Very tasty. here is the link to the recipe with lots of useful comments from others who have tried it:
http://allrecipes.com/Recipe/Pork-Tenderloin-alla-Napoli/Detail.aspx

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:

1.	Preheat oven to 400 degrees F (200 degrees C). Heat the oil in a cast iron skillet over medium-high heat. Brown pork on all sides in the skillet.
2.	Mix the tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over the pork. Season with salt and pepper.
3.	Place skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 160 degrees F (72 degrees C).
4.	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.