Baked Pork Tenderloins

baked pork

My brother-in-law, Russell, is in town. I love it when he’s here because we spend a lot of time in the kitchen together. He made us this amazing pork, which is really moist and easy to make. We had the leftovers the next night – cutting up the meat and serving over buttered egg noodles.

Baked Pork Tenderloins

Serves 8-10

2 Tbs oil
2 Tbs butter
2 whole pork tenderloins (1 lb each)
1/2 cup sliced celery
1/2 cup sliced carrots
1 med. onion, sliced
1/2 cup sliced mushrooms
2 Tbs dry white wine
2 Tbs flour
1 cup chicken or beef stock
Salt and pepper to taste
Chopped parsley for garnish

Preheat oven to 325 degrees. In a heavy skillet heat oil and melt butter. When hot, add meat and brown on all sides. Remove from pan; then add celery, carrots, onions, and mushrooms.

Sauté until slightly limp. Add wine; cook 5 minutes, then sprinkle on flour. Cook 2-3 minutes; add stock. Cook to thicken; season with salt and pepper.

Place meat in baking dish; pour vegetable mixture over top. Cover and bake in preheated 325 degree oven about 1 1/2 hours or until tender. Sprinkle with parsley.


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