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Pork Tenderloin Mezethaki Recipe

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This recipe for Pork Tenderloin Mezethaki, by , is from The Diduck Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robyn Donst
Added: Sunday, November 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. pork tenderloin
2 tbsp. oil
2 tbsp. butter
2 green bell peppers, cut into 1 inch pieces
2 medium onions, sliced
3 medium tomatoes, quartered
salt and pepper
Sauce: (should be made before the meat)
3 tbsp. butter
3 tbsp. flour
1 onion, minced
2 1/2 cups light stock or water with
tbsp. chicken base
2 tbsp. red wine
1/4 tsp. oregano
salt and pepper

Directions:
Directions:
Carefully trim the tenderloins, slice into 3/4-inch peices and fry in the butter and oil until well cooked. add peppers, onions and tomatoes. season with salt and pepper. cook for 5 more minutes. (keep warm).
To make the sauce, melt the butter in a sauce pan and saute the onion until soft, not brown. Stir in the flour and cook for 2 minutes over low heat, stirring constantly. ad the stock, wine, oregano, salt and pepper. stir continuously, while bringing to a boil. lower heat and simmer for 15 to 20 minutes. Ladle over pork tenderloin and serve with noodles or French fried potatoes.

Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Balsamic vinegar also works great! if you don't have or want to use red wine.

 

 

 

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