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Milano Braised Pork

Submitted by: Mary on 02/25/2004
2039 views
2.41 avg rating
241 votes
 
 
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Ingredients

8 Slices bacon
2 lbss Pork tenderloin
2 T Olive oil
1 C Sliced onions
2 t Garlic, chopped
1 C Chicken broth

1/4 C Dry white wine
1 T Red wine vinegar
2 Bay leaves
1/2 t Crumbled dried rosemary
Pinch ground cloves
Salt and pepper

Directions

Slice the bacon crosswise into 1/2 inch strips.



In a large heavy skillet or Dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels - reserve.



Meanwhile, cut the pork tenderloin into 1-inch chunks. Add the pork and 1 tablespoon of the olive oil to the skillet and cook over high heat, turning, just until no longer pink. Transfer to a plate.



Add the remaining 1 tablespoon olive oil, onions, and garlic to the skillet and cook, stirring occasionally, until the onions start to turn golden brown, about 3 minutes. Stir in the chicken broth, wine, vinegar, bay leaves, rosemary, and a pinch of cloves. Cover and bring to a boil. Add the pork and any juices that have accumulated on the plate. Reduce the heat to medium-low, cover, and cook for 3 minutes, or until the pork is just tender.

Servings

4

Calories

4

Time to prepare

10 minutes

Difficulty

Easy
 

Comments

Serve with a salad of romaine lettuce, 1/2 cup of fresh basil leaves, and slices of tomatoes topped with italian vinegarette.



Low carb pasta or spaghetti squash goes well with this recipe.
 
 
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