I was running out of things to cook for dinner tonight when I remembered that I had that piece of pork tenderloin in the freezer I bought a few weeks ago. There's no better time to cook it than now! Besides, I was getting tired of chicken and fish I am starting to grow scales and feathers.

This recipe is best if your use pork chops (without the bones), cut into steak like pieces. But pork tenderloin works too! (Read On by clicking Read More -->)
Yield: 2-3 persons

INGREDIENTS:
6 tbsps vegetable oil
1/2k pork tenderloin
1 cup all-purpose flour
5 Tbsps all-purpose flour
1 tsp spanish paprika
1 Tbsp spanish paprika
1 large onion, halved, and thinly sliced
1/2 cup dry white wine
1 Tbsp white sugar or 1 Tbsp pure honey
4 tsps garlic (minced)
4 cups beef broth (to make broth, dissolve 1 beef bouillon in 4 cups of water)
3 tbsps butter

DIRECTIONS:
1. Pre-heat your oven to 350deg F. Prepare your ingredients and set aside.

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2. Pre-heat oven to 350 def F. Heat 3 Tbsp oil in heavy non-stick large skillet over high heat. Season port with salt and pepper. Dredge in 1 cup flou, shaking excess. Depending on how many pieces of pork you have, work in batches. Add pork to skillet and saute until brown, about 2 minutes per side. When all the pieces have been sauteed, arrange pork in a glass baking dish. Sprinkle 1 tsp of paprika over pork. Set Aside.

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3. Discard contents of skillet; wipe clean. Add 3 Tbsps oil; heat over medium-high heat. Add onions and sprinkle with sugar. Saute until well browned. Add garlic and saute for 1 more minute. Add 1 Tbsp of paprika and mix them well together.

Place onions over the pork.

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4.
Pour enough broth over so that the meat is almost covered. Cover with foil and bake until pork is tender. About 45 minutes.

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5. Once the meat is tender, switch your oven off. Using tongs, transfer pork to an oven-safe serving plate, leaving the onions and the juices in the baking dish.

Pour the liquid and the onions on a strainer on top of a medium bowl. Return onions on top of the pork and set aside. I like putting it in the oven to keep it warm until I have to serve it.

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6.
Melt butter in a heavy large saucepan over medium heat. Add 5 Tbsps of flour. Cook until mixture gets the mashed potato texture (it will be a little crumbly). Gradually add in the reserved cooking liquid. Bring sauce to boil, stirring constantly. Boil until thickened, stirring often about 5 minutes. Season with salt and pepper.

7. Transfer pork and onions to plates. Spoon sauce around pork and serve.


 


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