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