Shelly's Recipe

SAUTEED PORK WITH WINE AND ONIONS

Category: Roasts/Tenderloins - Pork

1 (1 lb) pork tenderloin, sliced crosswise into 8 pieces
1 tbsp flour
Salt and pepper, to taste
1 tbsp olive oil
1 Spanish onion, halved lengthwise and
1/2 tsp thyme leaves
1/3 cup dry white wine or vermouth

Flatten each tenderloin slice to about 1 inch thickness. Combine flour, salt and pepper and lightly coat the meat.

In a skillet, heat oil and brown meat on both sides. Remove to a plate and in the same skillet saute the onion, stirring occasionally to scrape up browned bits on the bottom of the pan until golden brown, about 7 minutes. Low heat and return meat to pan along with any juices that have collected on the plate and spoon over chops. Sprinkle with thyme, salt and pepper and pour the wine over the top. Cover and cook over low heat until the pork is slightly pink in the center, about 10 minutes. Serves 4