This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pork Tenderloin Saute With White Wine And Rosemary
- add review
- #36253
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 pork tenderloins
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter
1 tablespoon vegetable oil
3/4 cup chopped onions
1 clove garlic, minced
1 cup dry white wine
1 cup chicken stock
1 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
OR
1 pinch crushed dried bay leaf
10 cherry tomatoes
1 can (14 ounce size) artichokes, drained
directions
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.
added by
92037
nutrition data
Nutritional data has not been calculated yet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
see more pork tenderloin recipes
reviews & comments
March 3, 2006
We really expected more from this recipe. The list of ingredients made it sound outstanding but it surprisingly lacked oomph. Our suggestion is to experiment with seasonings to try to give it a little more zip.