Prep 10 mins
Cook 25 mins
Another recipe that's low fat and low GI (glycemic index).
- 340.19 g pork tenderloin
- 9.85 ml chopped fresh rosemary
- 1.23 ml salt
- 1.23 ml pepper
- 9.85 ml canola oil
- 2 large onions, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 garlic cloves, minced
- 354.88 ml beef stock
- 14.79 ml Worcestershire sauce
- Using chef’s knife trim all fat from the tenderloin. Cut tenderloin into 1 inch medallions and sprinkle with rosemary and half each of the salt and pepper.
- In large non-stick skillet heat half of the oil over medium high heat and brown pork in batches if necessary.
- Remove to plate. Return skillet to heat and add remaining oil. Cook onions, stirring for about 8 minutes or until beginning to turn golden. Reduce heat to medium and cook, stirring for about 10 minutes or until very soft and golden. Add red pepper and garlic and cook for 2 minutes.
- Add stock and Worcestershire sauce and remaining salt and pepper. Bring to boil and boil for 5 minutes or until reduced by half. Return pork to skillet and turn to coat in sauce for about 2 minutes or until a hint of pink remains in pork.
Great flavor and so easy to make! Thank you
Great Flavor! I will definitely make again.
Excellent recipe. I used pork chops and substituted onion soup mix for the beef stock since this is what I had on hand. The sauce was almost like a french onio soup and really added flavor to the pork. Thanks for posting!