Best Recipes Ever - Roasted Pork Tenderloin With Red Onion Gravy

Roasted root vegetables, such as potatoes, are the perfect side dish for this tenderloin. Start roasting them on a rimmed baking sheet 15 minutes before starting the pork. Nestle the pork next to the vegetables when you transfer it to the oven.

Ingredients:

1 lb (454 g) pork tenderloins
1 tbsp (15 mL) extra-virgin olive oil
2 tsp (10 mL) finely chopped fresh rosemary
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 tbsp (15 mL) unsalted butter
1 large red onion, finely chopped
1 bay leaf
1 clove garlic, finely minced
1/2 cup (125 mL) red wine
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) sodium-reduced chicken broth

Preparation:

Rub pork with 1 tsp of the oil, the rosemary, salt and pepper. In large skillet, heat remaining oil over medium-high heat; brown pork all over, about 4 minutes.

Transfer to rimmed baking sheet; roast in 425°F (220°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, 10 to 15 minutes. Tent with foil; let stand for 8 minutes before carving.

Meanwhile, in same skillet, melt butter over medium-low heat; cover and cook onion and bay leaf, stirring occasionally, for 15 minutes. Add garlic; cook until onion is caramelized and softened, 2 to 3 minutes.

Stir in wine and increase heat to medium-high; cook, scraping up browned bits, until reduced by half.

Add flour; cook, stirring, for 1 minute. Whisk in broth and bring to boil; reduce heat and simmer until thickened, 2 to 3 minutes. Add water by tablespoonfuls to thin gravy if desired. Discard bay leaf. Serve with pork.

Servings: 4

Tags: bay leaf, butter, chicken broth, extra-virgin olive oil, flour, garlic, pork tenderloin, red onion, red wine, rosemary