Shelly's Recipe

SAUTEED PORK WITH WINE AND ONIONS

Category: Roasts/Tenderloins - Pork

1 (1 lb) pork tenderloin
1 tbsp flour
Salt and pepper, to taste
1 tbsp olive oil
1 Spanish onion, halved lengthwise and thinly sliced
1/2 tsp thyme leaves
1/3 cup white wine or dry vermouth

Cut the pork crosswise in 8 pieces and flatten each piece with your hand to about 1 inch thick. Combine flour, slat and pepper on a piece of wax paper; lightly coat the pork with the mixture.

In a large skillet, heat the oil and add the pork. Cook until browned on both sides, about 5 minutes. Remove to a plate. Add the onion to the skillet and cook, stirring occasionally to scrape up browned bits on the bottom of the pan, until golden brown, about 7 minutes.

Lower the heat if it is browning too quickly. Return the pork and any juices to the pan and spoon some of the onion over the top. Sprinkle with the thyme, salt and pepper. Pour the wine over the top. Cover and cook on low heat until pork is slightly pink in the center, about 10 minutes. Serves 4