Marinated Pork Tenderloin
|Red wine||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Onion||1 , peeled and sliced|
|Ground cinnamon||1⁄2 Teaspoon|
|Bay leaf||1 Small|
|Pork tenderloin||2 Pound, cut into 0.5" slices|
|Chicken stock||1⁄2 Cup (8 tbs)|
In a bowl, combine wine, water, onion, cinnamon, bay leaf, clove, parsley, salt and pepper.
Arrange meat slices in 1 layer in a shallow dish and pour marinade over, turning to moisten.
Marinate 2 hours, turning once.
Remove steaks from marinade and reserve marinade.
Heat butter and oil in a large skillet until pork is done and browned on each side.
Transfer to baking dish and set aside.
Add flour to fat in skillet and cook on low heat, mixing with wooden spoon until flour is lightly browned.
Strain the marinade and add the chicken stock.
Stir constantly with wire whisk and bring to a boil until sauce is smooth and slightly thickened.
Taste for seasoning.
Pour the sauce over steaks and bake for 10 minutes.