CUBA ~ Pork Tenderloin in Wine Sauce ~ Filetillos de Cerdo en Salsa de Vino
CUBAN PORK TENDERLOIN IN WINE SAUCE
Filetillos de Cerdo en Salsa de Vino
These lightly sauteed tenderloins are baked in a savory sauce of Chardonnay and chicken stock, creating a mouth-watering robust entree.
Serves 4-6
2 {2-pound} pork tenderloins
1/2 cup cracker meal/saltines
Salt, to taste
1/2 teaspoon ground cumin
2 tablespoons olive oil
5 garlic cloves, peeled and minced
1 white onions, minced
1 cup chicken stock
1/2 cup white wine {preferably Chardonnay}
4 tablespoons sofrito - or other seasoning/sauce of choice
{***SOFRITO: A vegetable saute that is the basis of many Cuban dishes. This sauce is made of onions, garlic, and green peppers, with a multitude of variations to include tomatoes, ham, bacon, side pork, and Spanish sausages. The mixture is usually prepared ahead and stored, then used to season stews, soups, rice, braised dishes, and many Cuban favorites.}
Preheat the oven to 325F. Dredge tenderloins in the cracker meal seasoned with salt and cumin. Heat olive oil in a Dutch oven over medium-high heat. Add tenderloins and thoroughly brown on each side. Add garlic, onion, chicken stock, and white wine ad bake for about 1 hour, until just done. Remove from oven and drain juices into a saute pan. Add sofrito to drippings. Blend well and heat. Slice tenderloin and pour sauce over, or serve seperately.
Source: "CUBA COCINA!" by Joyce LaFray