2 tablespoons olive oil
1 teaspoon Italian seasoning
1 onion, finely chopped
1 clove garlic, minced
6 boneless pork tenderloin
1 cube chicken bouillon cube
1/2 cup kosher salt
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 cup dry white wine
Heat olive oil in a small skillet over medium heat. Saute onion in olive oil until golden brown, about 5 minutes. Stir in garlic, and saute onion in olive oil until golden brown, about 3 minutes. Stir in pork tenderloin. Stir in bouillon cube, kosher salt, and Worcestershire sauce; cook about 10 minutes, stirring constantly.
Pour wine into skillet over high heat; reduce heat and simmer about 20 minutes. Stir pork into sauce.
Remove pork from sauce; cut into chunks. Place pork bits on a plate and pour wine over pork. Cover pan tightly with aluminum foil. Sprinkle with seasoning mixture and brown about 10 minutes. Add wine and olive oil, then toss gently, adding additional water if necessary, until all liquid has evaporated.
Lower heat to medium-low. Cook 8 to 10 minutes, stirring occasionally, until pork is no longer pink.
I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone. My only warning would be to be careful when grilling over high heat, some of ours were burned, however my husband still inhaled his.
⭐ ⭐ ⭐ ⭐ ⭐