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1
Rinse and season the pork with salt and pepper: Add a little rosemary to the initial rub for more flavor.
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2
Heat the oil over high heat in a heavy skillet large enough to hold all the pork.
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3
Put the pork in and sear it for 1-1/2 to 2 minutes per side.
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4
Remove the meat and set aside while preparing the sauce: keep warm.
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5
After removing the meat from the pan, pour off all but 1 tbsp of the fat.
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6
Reduce the heat to medium, add the onions, and sprinkle with salt and pepper.
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7
Saute for about 5 min.
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8
Deglaze the pan with the stock, wine, and vinegar, stirring well.
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9
Bring to a boil and re-add the pork; reduce the heat to a simmer.
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10
Cook 4-5 minutes, turn, and cook an additional 4-5 minutes, for a total cook time between 11-15 minutes.
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11
(If the pieces you're using are thicker than that, double the second cook time.) Keep warm again.
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12
Degrease the pan and reduce until its contents are just syrupy.
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13
Serve as sauce.
