Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tsp. olive oil | ||
| 4 (3 to 4 oz each) slices boneless pork loin | ||
| salt and pepper | ||
| flour | ||
| 2 tbsp. chicken stock or broth | ||
| ¼ c. red wine | ||
| ½ tsp. sage | ||
| ½ tsp. thyme | ||
| 2 tbsp. minced green onion | ||
| ½ tsp. minced garlic | ||
| 2 tbsp. minced parsley |
Directions
- Heat olive oil in skillet.
- Season pork loin slices with salt and pepper. Dredge in flour.
- Brown meat well on both sides in the olive oil. Remove meat from skillet.
- Drain oil from pan. Add chicken stock, red wine, sage, thyme, green onion, garlic and parsley. Boil until liquid is reduced by half.
- Return meat to pan and reduce heat. Cover pan and simmer 5 minutes, or pork reaches an internal temperature of 145 degrees. Let rest about 3 minutes before serving.