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Pork Tenderloin Saute with White Wine and Rosemary





2 (3/4 lb. each) pork tenderloins
2 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. butter
1 tbsp. vegetable oil
3/4 cup onions, chopped
1 clove garlic, minced
1 cup dry white wine
1 cup chicken stock
1 tsp. chopped fresh rosemary or
1/4 tsp. crushed dried rosemary
1/2 tsp. chopped fresh thyme or
1 dash crushed dried bay leaf
1 can (14 oz.) artichokes, drained
10 cherry tomatoes


Cut tenderloin into slices, 1 inch thick. In large bag, combine flour, salt and pepper. Shake tenderloin slices, a few at a time, in flour mixture to coat lightly. Shake off excess flour.

In large skillet, melt 1 tablespoon of the butter with the oil over medium-high heat. Brown meat slices in batches, 2 to 3 minutes per side. Remove each batch and set aside; add a little more butter to the skillet as needed.

Melt remaining butter and cook onions and garlic until softened, about 3 minutes. Pour in wine and stock; bring to boil, scraping up brown bits from bottom of pan. Boil vigorously, uncovered, for 3 minutes or until sauce has thickened slightly. Add rosemary, thyme, bay leaf and cherry tomatoes; simmer for 10 minutes, uncovered, stirring from time to time, to reduce sauce slightly and soften tomatoes.

Return pork to skillet, along with artichokes; spoon sauce over. Simmer for 4 to 5 minutes or until meat slices are glazed and no longer pink in middle. Taste and adjust seasoning. Remove bay leaf.

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