You’ll want to enjoy every last drop of this delicious, smoky sauce!

1. Preheat oven to 180 °C (350 °F). Place the rack in the centre of the oven. Line a baking sheet with parchment paper (or a reusable baking mat).
2. In a large non-stick skillet, heat 5 mL (1 tbsp) oil over medium-high heat. Cook pork tenderloin for 3 to 4 minutes, turning a few times to brown all sides. Transfer tenderloin onto baking sheet.
3. Continue cooking in the oven for 18 to 20 minutes (see Chef’s secret). Remove tenderloin from oven, place on a plate and cover with a large bowl. Let stand.
4. While the pork is cooking, thinly slice onion and peppers. Cut olives into halves and chop garlic.
5. In the skillet used to cook pork, heat remaining 1 tsp (5 mL) of oil over medium-high heat. Add onion, peppers and garlic and cook 5 min, or until onion is translucent, stirring a few times.
6. Add olives, tomatoes, smoked paprika and water to skillet. Simmer for 5 minutes, stirring occasionally. Crush the cherry tomatoes to release their juice.
7. Add cream, stir and remove from heat.
8. Cut pork into 1.5 cm (½ in) slices, place in skillet and coat with sauce. Garnish with coarsely chopped fresh herbs, if desired. Serve with fresh bread.

Store for up to 4 days in the refrigerator or 4 months in the freezer.

This recipe is courtesy of: Geneviève O’Gleman

Photo credit: O’Gleman Média/Sylvie Li

CHEF’S SECRET

For a pork tenderloin that is about 30 cm (12 in) long and 5 cm (2 in) thick, the cooking time for medium-rare should be roughly 20 minutes. If using a cooking thermometer, the temperature in the centre of the meat must reach 63°C (145°F).