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2 slices bacon cut crosswise into 1/2-inch strips
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2 pork tenderloins
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Salt
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1/2 teaspoon fresh-ground black pepper
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2 shallots, minced
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2 cloves garlic, minced
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1/2 cup dry white wine
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1 cup chicken stock
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1 teaspoon wine vinegar
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3 cloves
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2 bay leaves
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1/2 teaspoon dried rosemary, crumbled
1. In a Dutch oven, cook the bacon over moderate heat until crisp. Remove with a slotted spoon. Season the
pork with salt and 1/4 teaspoon of the pepper. Increase the heat to moderately high. Put the pork in the pan
and brown on all sides, turning, about 8 minutes in all. Remove.
2. Reduce the heat to moderate and add shallots and garlic and cook, stirring occasionally, until tender. Add
the wine and simmer for 3 minutes.
3. Stir in the broth, vinegar, cloves, bay leaves, rosemary, 1/4 teaspoon salt, and the pork with any
accumulated juices. Bring to a simmer. Cover and simmer, turning the meat once, until the pork is just
done, about 10 minutes. Remove the meat from the pan, transfer to a carving board, and leave to rest in a
warm spot for 5 minutes.
4. Stir the remaining 1/4 teaspoon pepper and simmer until the sauce
thickens slightly, about 3 minutes. Check the seasoningRemove the bay leaves, rosemary sprig, and
cloves. Cut the meat into thin slices and serve topped with the sauce.