| |
|
What You Need:
(To Serve: 4)
|
|
|
|
6 tablespoons olive oil
1 clove garlic, minced
5 peppercorns, crushed
4 thick slices pork tenderloin (or 4 large, thick loin pork chops, boned)
¼ cup flour
½ teaspoon salt
Pepper to taste
1 onion, finely chopped
¼ cup beef broth
½ cup dry white wine
1 tablespoon red wine vinegar
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Combine 4 tablespoons of the olive oil, the garlic, and the peppercorns in a shallow dish. Add the pork and coat both sides with the marinade. Marinate 6 or more hours, turning the meat several times.
|
2. Dry the marinated pork with paper towels and dredge in the flour seasoned with the salt and pepper. Heat the oil in a rectangular casserole.
|
3. Cook the pork for 2 minutes on each side in the oil, uncovered. Remove the pork, add the onions, and cook, covered, 4 minutes in the microwave oven.
|
4. Add the other ingredients, stir well, and place the pork on top. Cook, covered, in the microwave oven until tender (about 10 minutes). Serve from the casserole.
|
|
|
|
|
