Recipes
Delicious Pork Tenderloin
By: Dawn Mahoney
I think this will be even better the next day! My family doesn't like mushrooms so didn't add them but think some fragrant and tasty varieties added might be great.
Details
- Prep Time:
20 min - Cook Time:
40 min - Ready In:
60 min
Servings: 4 servings
Ingredients
- 2 sweet onions coarsely chopped
- 3-4 Tablespoons olive oil used for cooking
- 1/2 cup white vermouth (or wine)
- 1/2 cup chiken, vegetable, or mushroom stock
- 2-3 large carrots finely sliced
- Fresh herbs you like, finely chopped
- 2 cloves garlic, finely minced
- 2 trimmed pork tenderloins (usually come two/pkg)sliced into medallions
- 3 apples, chopped in bite-sized pieces
Sauce:- 1/2 cup stock
- Dash more vermouth
- 2 tablespoons dijon mustard
- 1 tablespoon GF Worcestershire Sauce
- 1/4 cup plain yogurt (or sour ream)
- Arrowroot & water for thickening
- 2 tablespoons butter
Directions
- Saute onions in oil until tender. Add garlic and saute for a couple minutes more, being sure not to let it get brown.
- Remove all from the pan and reserve.
- Turn up the heat on oil residue in saute pan and brown the pork medallions.
- Reduce heat and add carrots, onions, liquids, apples, and herbs. Simmer until meat is tender.
- Remove all but liquid. Turn the heat up underneath and add add'l liquid.
- When it is rapidly simmering, stir in arrowroot thickener and stir for 5 min.
- Remove from heat and stir in mustard, yogurt and butter. Season to taste.
