Pork Tenderloin with Rosemary
This easy pork dish with a sauce made from pan drippings comes from Ann Playe of Northampton, Massachusetts.
- Total Time:
- Servings: 6
Source: Everyday Food, September 2005
- 3 tablespoons butter, melted
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 1/2 teaspoons dried rosemary, crumbled
- Coarse salt and ground pepper
- 2 small red onions, halved and cut lengthwise into 1/2-inch slices (2 cups)
- 2 pork tenderloins (3/4 to 1 pound each)
- 2 teaspoons all-purpose flour
- 1/4 cup Madeira
Preheat oven to 450 degrees. In a small bowl, stir together 1 tablespoon butter, oil, garlic, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper.
In a small, shallow roasting pan, toss onions with half the butter mixture; push to sides; place pork in center. Rub remaining butter mixture over pork. Roast 10 minutes.
Heat broiler; set rack 4 inches from heat. Broil until pork registers 155 degrees on an instant-read thermometer, 10 minutes. Remove pork from pan.
Whisk flour and remaining 2 tablespoons butter in a small bowl; set aside. Place roasting pan with onions over medium-high heat. Add 3/4 cup water; bring to a boil, stirring to loosen any browned bits. Add Madeira and flour mixture. Cook sauce, stirring, until slightly thickened, 3 to 5 minutes.
Slice pork 1/4 inch thick, and divide among plates; spoon sauce on top.