Pork Tenderloin Saute with White Wine and Rosemary Recipe

Name: Pork Tenderloin Saute with White Wine and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (3/4 lb. each) pork tenderloins; 2 tbsp. all-purpose flour; 1/2 tsp. salt; 1/4 tsp. pepper; 3 tbsp. butter; 1 tbsp. vegetable oil; 3/4 cup onions, chopped; 1 clove garlic, minced; 1 cup dry white wine; 1 cup chicken stock; 1 tsp. chopped fresh rosemary; 1/4 tsp. crushed dried rosemary; 1/2 tsp. chopped fresh thyme; 1 dash crushed dried bay leaf; 1 can (14 oz.) artichokes, drained; 10 cherry tomatoes

Servings: persons

2 (3/4 lb. each) pork tenderloins
2 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. butter
1 tbsp. vegetable oil
3/4 cup onions, chopped
1 clove garlic, minced
1 cup dry white wine
1 cup chicken stock
1 tsp. chopped fresh rosemary
1/4 tsp. crushed dried rosemary
1/2 tsp. chopped fresh thyme
1 dash crushed dried bay leaf
1 can (14 oz.) artichokes, drained
10 cherry tomatoes

1
Cut tenderloin into slices, 1 inch thick.
2
In large bag, combine flour, salt and pepper.
3
Shake tenderloin slices, a few at a time, in flour mixture to coat lightly.
4
Shake off excess flour.
5
In large skillet, melt 1 tablespoon of the butter with the oil over medium-high heat.
6
Brown meat slices in batches, 2 to 3 minutes per side.
7
Remove each batch and set aside; add a little more butter to the skillet as needed.
8
Melt remaining butter and cook onions and garlic until softened, about 3 minutes.
9
Pour in wine and stock; bring to boil, scraping up brown bits from bottom of pan.
10
Boil vigorously, uncovered, for 3 minutes or until sauce has thickened slightly.
11
Add rosemary, thyme, bay leaf and cherry tomatoes; simmer for 10 minutes, uncovered, stirring from time to time, to reduce sauce slightly and soften tomatoes.
12
Return pork to skillet, along with artichokes; spoon sauce over.
13
Simmer for 4 to 5 minutes or until meat slices are glazed and no longer pink in middle.
14
Taste and adjust seasoning.
15
Remove bay leaf.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 (3/4 lb. each) pork tenderloins, 2 tbsp. all-purpose flour, 1/2 tsp. salt, 1/4 tsp. pepper, and more.

Yes, Pork Tenderloin Saute with White Wine and Rosemary falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin Saute with White Wine and Rosemary

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