PORK TENDERLOIN WITH CAPER SAUCE|
1 whole pork tenderloin (1 to
1 1/2 lb.)
1 medium onion, sliced
3 Tbsp. butter or oleo
3 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. milk
1-inch piece bay leaf
2 whole cloves
juice from 1/2 lemon
1 Tbsp. capers, whole or
Trim fat from tenderloin. Leave whole or cut in half
crosswise. Cook meat and onion in butter until meat is
browned. Set meat aside. Stir flour, salt and pepper into
butter. Add milk and stir to make a smooth sauce. Add bay
leaf and cloves. Return meat to sauce. Cover and cook gently
until meat is tender, 35 to 45 minutes. Remove from heat.
Slice meat and arrange on warm platter or casserole. Stir
lemon juice and capers into sauce; taste and adjust seasoning.
Spoon sauce over meat and serve with hot buttered noodles or
rice. Makes 4 to 6 servings.
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