Braised Pork Tenderloins.

[Mama Mangia]

BRAISED PORK TENDERLOINS.

2- 2 lb. pork tenderloins
1 tsp.salt
1/2 tsp. freshly cracked black pepper
1 tsp. Hungarian paprika
3 med. yellow onions, chopped
6 garlic cloves, minced
5 T. extra virgin olive oil
4 c. plus 2 c. beef broth
2 T. cornstarch
2 T. butter

Season the pork tenderloins and sear all sides in olive oil in a large pot. Remove. Lower the flame to medium and in the same pot saute the onions for 30 minutes until golden. Add in the garlic and mix for a few minutes. Add the pork tenderloins back into the pot. Add in the 4 cups of beef broth or more to bring the liquid half way up the sides of the pork. Re-season if necessary. Partially cover and braise pork for 60 minutes over medium-low flame. Remove pork onto cutting board. Cover with foil and allow to rest 15 minutes. Meanwhile place the cornstarch in a medium bowl. Add in the remaining 2 cups of beef stock and whisk until dissolved. Add back into the pan and heat until a bubbly smooth gravy is created. Add two tablespoons of butter and a few drops of gravy master. Slice the pork and place on a platter. Spoon gravy over pork.