"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pork Tenderloin Recipe

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

Contributor:  
Contributor:  
Kathleen Krohn
Added: Tuesday, May 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pound pork tenderloin (sliced in 1 inch strips)
1 medium onion sliced
1/2 cup dry white wine
1/8 tablespoon rosemary
6 sliced pimento green olives
2 tablespoons lemon juice
cooked noodles

Directions:
Directions:
Roll pork in seasoned flour and saute with onions until golden brown in 2 tablespoons of butter or oleo.
Add wine and bring to boiling point. Then add rosemary and cover skillet. Simmer for 30 minutes. Then add olives and lemon juice.
Serve over noodles.

Number Of Servings:
Number Of Servings:
4-5
Personal Notes:
Personal Notes:
unusual flavor...very good

 

 

 

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