Kalamata Pork Tenderloin with Rosemary Best Family Recipes
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| Kalamata Pork Tenderloin with Rosemary |
"This is a short and tasty dish with a view to genuinely provoke your visitors. They will suppose you spent all day making ready this! Greek olives and sparkling rosemary provide it a whole lot of flavor!"
Ingredients :
- 1 pound pork tenderloin medallions
- 1/4 cup all-cause flour
- half of teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon chopped sparkling rosemary
- 1 clove garlic, minced
- 1/2 cup dry crimson wine
- 1/2 cup bird stock
- 1/eight cup sliced kalamata olives
- 1 tablespoon minced lemon zest
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 35M |
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- Pound the beef to 1/four inch thickness. In a shallow bowl, integrate the flour, salt, and pepper. Dredge beef in flour to coat.
- Heat 1 tablespoon olive oil in a skillet over medium-high warmness. Cook beef in olive oil until browned, turning once. Transfer meat to a warmed plate.
- Reduce the warmth to low, and upload rosemary and garlic to the pan. Pour in wine, and convey to a boil. Boil till the liquid is thick. Pour in fowl inventory, and boil till volume is decreased by means of half. Stir in olives and lemon zest. Pour sauce over the beef, and serve.
Notes :
- Reynolds® Aluminum foil can be used to preserve food wet, cook dinner it calmly, and make clean-up less complicated.
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