- 2 slices bacon cut crosswise into 1/2-inch strips
- 1 3/4 pounds pork tenderloin
- Salt
- 1/2 teaspoon fresh-ground black pepper
- 1 tablespoon olive oil
- 2 onions, sliced thin
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup canned low-sodium chicken broth or homemade stock
- 1 teaspoon wine vinegar
- 3 cloves
- 2 bay leaves
- 1 sprig rosemary
- 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 1/2 teaspoon salt and 1/4 teaspoon of the pepper. Increase the heat to moderately high. Put the pork in the pan and brown on all sides, turning, about 8 minutes in all. Remove.
- Reduce the heat to moderate and add the oil to the pan. Add the onions and garlic and cook, stirring occasionally, until the onions are golden, about 5 minutes. Add the wine and simmer for 3 minutes.
- Stir in the broth, vinegar, cloves, bay leaves, rosemary, 1/4 teaspoon salt, and the pork with any accumulated juices. Bring to a simmer. Cover and simmer, turning the meat once, until the pork is just done, about 10 minutes. 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 1/4 teaspoon pepper and 1/8 teaspoon salt into the pan and simmer until the sauce thickens slightly, about 3 minutes. Remove the bay leaves, rosemary sprig, and cloves. Cut the meat into thin slices and serve topped with the sauce.