Simple preparation yields elegant results in this easy-to-make pork dish. Rub a pork loin with chopped garlic and a dash of salt, brown in olive oil, and then braise in white wine and stock.
INGREDIENTS (for 4 servings):
- 2 cloves crushed garlic
- 1 1/4 pounds boneless pork loin, pounded thin
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 1/4 cups white wine
- 1 1/4 cups chicken stock
PREPARATION:
Chop up the garlic and rub it into the pork; rub in some salt to taste. Heat oil in a large skillet and brown the pork. Add the pepper to taste, wine and stock and bring all to a boil.
Reduce heat to low, cover skillet and let simmer for 50 to 55 minutes or until internal temperature of pork has reached 160 degrees F (70 degrees C). Cut pork into bite size pieces and serve it in the cooking liquids.