Pork Tenderloin Saute with White Wine and Rosemary
|
Ingredients
| 2 (3/4 lb. each) | pork tenderloins | | 2 tbsp. | all-purpose flour | | 1/2 tsp. | salt | | 1/4 tsp. | pepper | | 3 tbsp. | butter | | 1 tbsp. | vegetable oil | | 3/4 cup | onions, chopped | | 1 clove | garlic, minced | | 1 cup | dry white wine | | 1 cup | chicken stock | | 1 tsp. | chopped fresh rosemary or | | 1/4 tsp. | crushed dried rosemary | | 1/2 tsp. | chopped fresh thyme or | | 1 dash | crushed dried bay leaf | | 1 can (14 oz.) | artichokes, drained | | 10 | cherry tomatoes |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Cut tenderloin into slices, 1 inch thick. In large bag, combine flour, salt and pepper. Shake tenderloin slices, a few at a time, in flour mixture to coat lightly. Shake off excess flour.
In large skillet, melt 1 tablespoon of the butter with the oil over medium-high heat. Brown meat slices in batches, 2 to 3 minutes per side. Remove each batch and set aside; add a little more butter to the skillet as needed.
Melt remaining butter and cook onions and garlic until softened, about 3 minutes. Pour in wine and stock; bring to boil, scraping up brown bits from bottom of pan. Boil vigorously, uncovered, for 3 minutes or until sauce has thickened slightly. Add rosemary, thyme, bay leaf and cherry tomatoes; simmer for 10 minutes, uncovered, stirring from time to time, to reduce sauce slightly and soften tomatoes.
Return pork to skillet, along with artichokes; spoon sauce over. Simmer for 4 to 5 minutes or until meat slices are glazed and no longer pink in middle. Taste and adjust seasoning. Remove bay leaf.
Similar Recipes
pork tenderloin