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2
pork tenderloins
2
tsp salt
1/4
tsp pepper
3
tblsp chopped fresh rosemary
2
tblsp sliced garlic
2
tblsp olive oil
2
cups sliced onion
1
cup white wine
3
cups beef stock
Preheat oven to 325. Season pork with salt pepper. In
a bowl combine rosemary and garlic. Make slices in pork
and insert rosemary and garlic in slices. Heat olive
oil in pan and sear pork on all sides. Remove pork.
Add onion to oil and cook until soft. Add white wine
and reduce until syrupy. Add stock and simmer. Place
pork in pan. Cook pork, covered for 25 min. Add stock
to pork, cover and cook an additional hour or until pink
is gone.
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