Casserole Recipes >
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Pork in Wine Sauce
6 tablespoons of olive oil
1 clove garlic, crushed
5 peppercorns, crushed
4 thick slices pork tenderloin or 4 pork chops
1/4 cup of flour seasoned with 1/2 teaspoon of salt
Freshly ground black pepper
1 onion, finely chopped
1/4 cup of beef broth
1/4 cup of dry white wine
1 tablespoon of red wine vinegar
Combine 4 tablespoons of olive oil, garlic and pepper corns in
a shallow pan. Add the pork and turn the pieces over to coat both sides.
Cover with plastic wrap and marinate overnight, turning the pork
occasionally. Heat the remaining oil in a skillet or shallow casserole.
Dry the pork with paper towels and dredge in seasoned flour. Fry on both
sides until golden brown. Remove from the pan. Add the onions and saute
until softened.
Add the beef broth, wine and vinegar and stir to scrape up the brown
pieces clinging to the bottom of the pan. Return the pork to the pan and
simmer slowly, uncovered, for 30 minutes, turning the pork after 15
minutes. If the sauce tends to stick, add 1 tablespoon of broth from
time to time. Serve directly from the pan. 4 servings |
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