Braised Pork Tenderloin with Onions and Olives
Total time: 50 minutes
Whole, braised pork tenderloin makes an impressive main course. The browned red onions and Greek olives make a savory sauce, almost like a confit.
- 1 pork tenderloin, 14oz (420gr)
1 medium red onion
- 1/4 cup black, dry-cured or Greek olives about 12
1/2 cup (4oz, 120ml) white wine
- 1/2 cup (4oz, 120ml) beef stock
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 2 tsp cornstarch (maizena) dissolved in 1 tbs water
- 2 tsp olive oil
- Peel and thickly slice red onion.
- Pit olives if needed and cut into thirds.
Heat oil in a medium skillet.
- Add onion and sauté until well-browned, about 20 minutes.
- Move to the side and add whole pork tenderloin. Brown well on all sides.
- Add wine, stock, paprika, parsley and olives; cover and simmer until done, 20 - 25 minutes.
Dissolve cornstarch in water.
- Remove pork and increase heat under skillet.
- Add cornstarch, stirring until thickened and clear.
- Slice pork, spoon onion-olive sauce on the side and serve.