Pork Tenderloin Saute with White Wine and Rosemary

• 2 (3/4 lb. each) pork tenderloins
• 2 tbsp. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3 tbsp. butter
• 1 tbsp. vegetable oil
• 3/4 cup onions, chopped
• 1 clove garlic, minced
• 1 cup dry white wine
• 1 cup chicken stock
• 1 tsp. chopped fresh rosemary
• 1/4 tsp. crushed dried rosemary
• 1/2 tsp. chopped fresh thyme
• 1 dash crushed dried bay leaf
• 1 can (14 oz.) artichokes, drained
• 10 cherry tomatoes

1. Cut tenderloin into slices, 1 inch thick.
2. In large bag, combine flour, salt and pepper.
3. Shake tenderloin slices, a few at a time, in flour mixture to coat lightly.
4. Shake off excess flour.
5. In large skillet, melt 1 tablespoon of the butter with the oil over medium-high heat.
6. Brown meat slices in batches, 2 to 3 minutes per side.
7. Remove each batch and set aside; add a little more butter to the skillet as needed.
8. Melt remaining butter and cook onions and garlic until softened, about 3 minutes.
9. Pour in wine and stock; bring to boil, scraping up brown bits from bottom of pan.
10. Boil vigorously, uncovered, for 3 minutes or until sauce has thickened slightly.
11. Add rosemary, thyme, bay leaf and cherry tomatoes; simmer for 10 minutes, uncovered, stirring from time to time, to reduce sauce slightly and soften tomatoes.
12. Return pork to skillet, along with artichokes; spoon sauce over.
13. Simmer for 4 to 5 minutes or until meat slices are glazed and no longer pink in middle.
14. Taste and adjust seasoning.
15. Remove bay leaf.

pork tenderloins, allpurpose flour, salt, pepper, butter, vegetable oil, onions, clove garlic, white wine, chicken stock, rosemary, rosemary, thyme, bay leaf, artichokes, tomatoes

Taken from www.foodgeeks.com/recipes/1041 (may not work)