Heat olive oil in a large ovenproof nonstick skillet over medium-high.
Add pork, and cook 3 minutes on 1 side.
Turn pork, and cook until both sides are browned, about 2 more minutes.
Move tenderloin to 1 side of skillet, and add shallots and garlic.
Add 3/4 teaspoon rosemary and remaining 1/2 teaspoon pepper and 1/4 teaspoon salt; stir to blend tomato mixture.
Stir vinegar into tomato mixture in skillet.
Serve slices of pork with tomato confit, and sprinkle servings with remaining 3/4 teaspoon chopped rosemary.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
