Glazed Pork Tenderloin |
| Name: |
Liz Toepfer |
| Base: |
Scott Air Force Base |
| Recipe: |
You will need:
1 large pork tenderloin
1 cup dry white wine
1 diced white onion
1 tblsp margarine
1 8 oz mushrooms diced
1 can chicken broth
1 bunch diced green onion
1 pressed garlic clove
Slice the pork tenderloin into 3 inch medalions
Heat a deep family skillet with about 2 tblsp olive oil.
When oil is hot, add garlic, green onion, and pork. Saute pork on both sides till lightly browned and not quite cooked through(about 4 minutes each side). Remove pork and set on plate. Add margarine and white onion and saute till onion is brown and glossy. Turn heat up to med-high and add wine and chicken broth. Put lid on and let liquid reduce about 5 minutes. After 5 minutes, give a stir and see if it is gravy consistency. Return pork to skillet on Med-Low temp, add mushrooms, and replace lid for about 5 minutes until meat is heated through and absorbs some gravy juices. Serve hot with gravy, whipped potatoes, and fresh green beans. Delicious!
|
| |
|
|
