Ingredients
2slicesbacon,cut crosswise into ½-inch strips
2pork tenderloins,(about 1¾ lbs in all)
salt
½tspfresh ground black pepper
1tbspolive oil
2onions
2clovesgarlic
½cupdry white wine
1cuplow-sodium chicken broth,canned, or homemade stock
1tspwine vinegar
3cloves
2bay leaves
1sprigrosemary
Preparation
In a large deep stainless-steel frying pan or a Dutch oven, cook the bacon over moderate heat until crisp.
Remove with a slotted spoon.
Season the pork with ½ teaspoon salt and ¼ teaspoon of pepper.
Increase the heat to moderately high.
Put the pork in the pan and brown on all sides, turning, for about 8 minutes in all.
Remove from the heat.
Reduce the heat to moderate and add the oil to the pan.
Add the onions and garlic and cook, stirring occasionally for about 5 minutes, until the onions are golden.
Add the wine and simmer for 3 minutes.
Stir in the broth, vinegar, cloves, bay leaves, rosemary, ¼ teaspoon of salt, and the pork with any accumulated juices
Bring to a simmer.
Cover and simmer for about 10 minutes, turning the meat once, until the pork is just done.
Remove the meat from the pan, transfer to a carving board, and leave to rest in a warm spot for 5 minutes.
Stir the remaining ¼ teaspoon of pepper and ⅛ teaspoon of salt into the pan and simmer for about 3 minutes, until the sauce thickens slightly.
Remove the bay leaves, rosemary sprig, and cloves.
Cut the meat into thin slices, and serve topped with the sauce.
