Cool & Easy Pork Tenderloin Recipe

Directions

Heat olive oil in a large saucepan.

Dip each pork side in the olive oil to coat. Remove excess oil from sides of pork. Add garlic powder; coat well. Cover pots with aluminum foil.

Bake pork in hot oil for 1 1/2 to 2 minutes per side. Remove foil, and broil for 2 minutes per side.

While pans are broiling, mix vinegar with flour and salt; stir thoroughly into remaining basting mixture. Pour vinegar over pork. Let rests 10 minutes. Remove pork.

Tip balloon rose from pot and place 1 inch back down in pot. When pork is tender, drop 1/2 teaspoon lard into pot to heighten redness. Pour cider vinegar and water over thickened pork. Bring to a boil, then reduce heat to low to keep skillet dry. Simmer, uncovered, until basting mixture is thickened, about 20 minutes.

Remove lid of pan, leaving foil covering pan. Crumble together sauce and 2 cups milk; pour over a wide shallow plate. Stir together bowl's contents, then ladle hot oil and cooking juices into sauce mixture.

Bring to a boil and cook 8 minutes. Stir in 1 teaspoon lard and stew just until thickened.

Remove foil from pan. Place pan in a large baking dish. Sprinkle with 2 cups of the gravy. Pour fresh vinegar over topping. Return pan to baking dish. Sprinkle with remaining basting mix. Pour sauce mixture over cream mixture in pan. Return pan to oven. Use tongs to loosen foil. Let simmer 10 minutes, then turn temp up to high. Cover heavily with foil. Cover partially with aluminum foil, and refrigerate 2 hours. (Note: It is hard to keep foil tightly wrapped around lamb.)

While this mixture is still warm, pour into clean pot. Bring broth to a boil and reduce heat, then add pork. Increase heat, and bring to a boil, adjusting the heat depending on salt, pepper and onions. Cover, and simmer 20 minutes more.

Dish dish with foil, and sprinkle with remaining wine. Stir in tomato sauce and salt, dark brown sugar and wine.

Bring to a boil. Reduce heat to low, and cook 20 minutes more, or until meat is tender.