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Tomato Basil Pork Loin

You will need:

  • 4 ripe Tennessee tomatoes, chopped including seeds
  • ¼ cup chopped fresh basil
  • 3 cloves garlic, minced
  • ½ cup chicken broth, cream or half-and-half
  • 2 tablespoons O’Charley’s Balsamic Vinaigrette Dressing
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 (1-inch thick) slices pork tenderloin
  • ½ cup White Lily all-purpose flour
  • ¼ cup Wesson oil
  • ¼ cup freshly grated Parmesan cheese
Tomato Basil Pork Loin

Combine tomatoes, basil, garlic, broth, dressing, salt and pepper in a medium bowl and mix well. Place a large saute pan over medium-high heat. Lightly season pork with salt and pepper. Dust both sides with flour, shaking off the excess. When pan is hot, add oil. When oil is hot, add pork. Cook, turning once for about 5 minutes on each side until browned. Remove pork from pan and wipe out any excess oil. Return pan to medium-high heat and add pork. Spoon tomato mixture around pork. Bring to a low boil, cover and decrease heat to achieve a simmer. Cook for about 14 minutes. Transfer to warmed dinner plates and sprinkle with cheese. Serve immediately. Round out this dish into a meal with a salad using one of Johnny Fleeman’s Gourmet Salad Dressings and a slice of a Mama Turney’s pie for dessert!

Yield: 4 servings

Wine Pairing
Pair with Shackle Island from Long Hollow Winery