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Braised Pork with Bacon and Onions Recipe

Braised Pork with Bacon and Onions Recipe

Photos of Braised Pork with Bacon and Onions Recipe

How To Make Braised Pork with Bacon and Onions

Savor a bite of this palatable braised pork accompanied with crisp bacon strips, all topped with a tasty sauce made of chicken broth and spices.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 2slicesbacon,cut crosswise into ½-inch strips
  • 2pork tenderloins,(about 1¾ lbs in all)
  • salt
  • ½tspfresh ground black pepper
  • 1tbspolive oil
  • 2onions
  • 2clovesgarlic
  • ½cupdry white wine
  • 1cuplow-sodium chicken broth,canned, or homemade stock
  • 1tspwine vinegar
  • 3cloves
  • 2bay leaves
  • 1sprigrosemary


  1. In a large deep stainless-steel frying pan or a Dutch oven, cook the bacon over moderate heat until crisp.

  2. Remove with a slotted spoon.

  3. Season the pork with ½ teaspoon salt and ¼ teaspoon of pepper.

  4. Increase the heat to moderately high.

  5. Put the pork in the pan and brown on all sides, turning, for about 8 minutes in all.

  6. Remove from the heat.

  7. Reduce the heat to moderate and add the oil to the pan.

  8. Add the onions and garlic and cook, stirring occasionally for about 5 minutes, until the onions are golden.

  9. Add the wine and simmer for 3 minutes.

  10. Stir in the broth, vinegar, cloves, bay leaves, rosemary, ¼ teaspoon of salt, and the pork with any accumulated juices

  11. Bring to a simmer.

  12. Cover and simmer for about 10 minutes, turning the meat once, until the pork is just done.

  13. Remove the meat from the pan, transfer to a carving board, and leave to rest in a warm spot for 5 minutes.

  14. Stir the remaining ¼ teaspoon of pepper and ⅛ teaspoon of salt into the pan and simmer for about 3 minutes, until the sauce thickens slightly.

  15. Remove the bay leaves, rosemary sprig, and cloves.

  16. Cut the meat into thin slices, and serve topped with the sauce.

Recipe Notes

Wine Recommendation: In Austria, Germany, or Alsace, the classic accompaniment for this type of dish is gewürztraminer. Look for 1 of the superb examples from the Alto Adige or Germany’s Pfalz region to understand better.


  • Calories: 458.28kcal
  • Fat: 18.60g
  • Saturated Fat: 5.56g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 8.61g
  • Polyunsaturated Fat: 2.83g
  • Carbohydrates: 8.80g
  • Fiber: 1.48g
  • Sugar: 3.18g
  • Protein: 56.08g
  • Cholesterol: 173.69mg
  • Sodium: 993.10mg
  • Calcium: 47.36mg
  • Potassium: 1207.35mg
  • Iron: 3.16mg
  • Vitamin A: 4.45µg
  • Vitamin C: 5.51mg
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