1 lb. pork tenderloin, sliced into medallions
1 large onion sliced into small wedges
1 clove of garlic, chopped
1/2 lb. of baby carrots
1 cup of red wine
3 bay leaves
1/2 teaspoon of salt
1 tablespoon of sugar
In a large skillet, brown the pork in a bit of olive oil. Add the onions and garlic and let them brown as well. Add the carrots, wine, bay leaves, salt, and sugar and stir well. Cover and simmer for an hour, checking every 10 minutes to see if water needs to be added. When the carrots are tender, it is done. It should not be soupy like a stew, but quite thick. Serve alone or over rice or noodles.
