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Pork Tenderloin with Rosemary

This easy pork dish with a sauce made from pan drippings comes from Ann Playe of Northampton, Massachusetts.

  • Prep:
  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Slice pork 1/4 inch thick, and divide among plates; spoon sauce on top.

Cook's Notes

This recipe calls for Madeira, a fortified wine from Portugal often used in cooking; dry sherry is a good substitute, or you can use chicken broth instead.

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