Recipe by Mims & Squims
This is so much easier to make than it is to say! I made this once when experimenting in the kitchen, and now we have it once a week. An excellent dish when you're short on time but need to impress!
Top Review by **Tinkerbell**
What a surprise! I had chosen this recipe one day, printed it out and then bought the pork tenderloin. But then a couple days later I decided it was too simple and wouldn't have enough flavor for my family. I chose another recipe instead and actually tagged it in the games forum. But when it was time to start dinner, I accidentally picked up THIS recipe and started cooking. About half way through I realized what I'd done and just had to laugh at myself. Obviously, this recipe wanted to get made! :) Well, as it turns out, my family RAVED over the flavor of this pork, and they were amazed at how tender it was. I don't usually tenderize because my tenderizer pulverizes, but your method of using the rolling pin was perfect. I used a marble pin and it took no effort to flatten the meat slices and none of them got shredded in the process! Thanks for posting such a wonderful recipe, Mims & Squims! We'll be making this again.
- 8 -10 ounces pork tenderloin, trimmed, cut into 6 pieces
- fresh ground black pepper
- 1⁄4 cup dry white wine
- 1⁄2 teaspoon herbes de provence
Directions See How It's Made
- Cut pork into 6 pieces & sprinkle with black pepper.
- Place pork between sheets of wax paper & roll with rolling pin until about 1/4" thick.
- Heat oven to 200°F
- In a large frying pan, cook pork over medium heat until browned (3 minutes each side)Remove from heat & place in baking dish. Sprinkle with herbes de Provence & place in oven to keep warm.
- Pour wine into frying pan. Cook until boiling. Scrape cooked on brown bits from bottom of pan and stir until partially reduced.
- Remove pork from oven, pour wine sauce over pork and serve.