Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
4 thin slices of bacon
1 (750 g) pork tenderloin, cut in 1 inch (2 cm) pieces
2 tablespoons olive oil
2 onions, sliced thin
2 garlic cloves, minced
1 cup chicken broth
cup dry white wine (use a total of 1 cups chicken broth, if no wine is used)
1 tablespoon red wine vinegar
2 bay leaves
teaspoon crumbled dried rosemary
Pinch ground cloves


Cut bacon into -inch (1 cm) strips. Cook bacon, over medium heat, in a large heavy skillet until crisp. Remove pork with a slotted spoon and drain on paper towels. Reserve.
Heat 1 tablespoon oil in the same skillet, add the pork and cook over high heat, turning, just until no longer pink. Transfer to a plate.

Add the remaining 1 tablespoon olive oil, onions, and garlic to the skillet and cook, stirring occasionally, until the onions start to turn golden brown. Stir in the chicken broth, wine, if using, vinegar, bay leaves, rosemary, and a pinch of cloves. Cover and bring to a boil. Add the pork and any juices that have accumulated on the plate. Reduce the heat to medium-low, cover, and cook until the pork is just tender.

Remove the bay leaves before serving and stir in the reserved bacon. Season with salt and pepper.
        4 servings
        25 minutes
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved