Braised Pork with Bacon and Onions

Braised Pork with Bacon and Onions
Photo by © Melanie Acevedo

Ingredients

  • 1 sprig rosemary, or 1/2 teaspoon dried rosemary, crumbled
  • ½ cup dry white wine
  • ½ teaspoon fresh-ground black pepper
  • ½ teaspoon fresh-ground black pepper
  • ½ cup dry white wine
  • 2 pork tenderloins (about 1 3/4 pounds in all)
  • 2 onions, sliced thin
  • + 19 more ingredients
    • 2 slices bacon cut crosswise into 1/2-inch strips
    • 1 teaspoon wine vinegar
    • 2 bay leaves
    • 1 cup canned low-sodium chicken broth or homemade stock
    • 2 onions, sliced thin
    • 1 teaspoon wine vinegar
    • 1 tablespoon olive oil
    • 1 sprig rosemary, or 1/2 teaspoon dried rosemary, crumbled
    • 1 cup canned low-sodium chicken broth or homemade stock
    • 2 slices bacon cut crosswise into 1/2-inch strips
    • Salt
    • 2 cloves garlic, minced
    • 2 bay leaves
    • 2 pork tenderloins (about 1 3/4 pounds in all)
    • Salt
    • 3 cloves
    • 1 tablespoon olive oil
    • 2 cloves garlic, minced
    • 3 cloves

1. In a large deep stainless-steel frying pan or a Dutch oven, cook the bacon over moderate heat until crisp. Remove with a slotted spoon. Season the pork with 1/2 teaspoon salt and 1/4 teaspoon of the pepper. Increase the heat to moderately high. Put the pork in the pan and brown on all sides, t...

View full recipe at My Recipes

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