Once the pork loin is sliced, cook it in a skillet with a little olive oil over medium-high heat until browned on both sides. Set aside.

In the same skillet, add a splash of olive oil and sauté the onion over medium heat until golden brown. The juices left from the pork will add great flavor.

Add the white wine, increase the heat slightly, and let the alcohol evaporate for about 3 minutes. Then add the beef broth (you can substitute by dissolving a beef bouillon cube in water). Let it cook over medium-high heat for 3 to 4 minutes.

Optional: If you prefer a smooth sauce without onion pieces, blend the sauce before adding the pork back in (after step 5), then add the pork and continue as directed.