Wine Braised Pork Tenderloin With Mushrooms
|Olive oil||1 Tablespoon|
|Pork tenderloins||2 , trimmed of fat|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), smashed and chopped|
|Fresh mushrooms||1 Pound, cleaned and halved|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chicken stock||2 Cup (32 tbs), heated|
|Tomato paste||2 Tablespoon|
|Cold water||3 Tablespoon|
? Preheat oven to 350 °F (180 °C).
? Heat oil and butter in large ovenproof saute pan over medium heat. When hot, add pork and sear 10 to 12 minutes on all sides, seasoning during cooking. Remove pork and set aside.
? Add onion and garlic to pan; cook 3 minutes. Add mushrooms and season well; increase heat to high and cook 5 minutes.
? Pour in wine and cook 3 minutes. Add chicken stock, tomato paste and oregano; mix well. Return pork to pan, cover and cook 25 minutes in oven.
? Remove pork from pan, slice about 1/2 in (1.2 cm) thick and set aside.
? Dissolve cornstarch in cold water; stir into sauce until well incorporated. Season and cook 1 minute. Return meat to sauce and simmer 2 minutes over low heat.