2 tablespoons kosher salt
2 tablespoons black pepper
2 tablespoons garlic salt
2 cups flour
1 cup olive oil
3 medium onions
1 cup celery
1 cup carrots
1 quart chicken stock
3 bay leaves
Salt and pepper, to taste

1. Preheat oven to 350F.
2. Coat pork with salt, pepper, and pinch of garlic salt. In a mixing bowl, combing flour, remainder of garlic salt, and a pinch of salt and pepper.
3. Add olive oil to a large pan over high heat. Place tenderloins in pan and brown evenly on both sides. Remove pork from pan and place in oven-safe baking dish.
4. Roughly chop onions, celery, and carrots. Place these into the pan which you cooked pork. Salt and pepper vegetables and saute for 2-3 minutes. Add chicken stock and bay leaves.
5. Pour vegetable mixture on top of pork tenderloins in baking dish. Cover with parchment paper and then a layer of aluminum foil.
6. Cook for one hour and thirty minutes or until meat thermometer reads 170F.