Ingredients
- 1 tbsp. chopped parsley
- 2 garlic cloves, chopped
- 2 tbsp olive oil
- salt and pepper to taste
- Pork tenderloin
- 1/4 cup seasoned flour (see note)
- 2 medium onions cut into quarters
- 1/2 cup tart cherry jelly or jam
- 2 tbsp flour
- 2 tbsp water
- 2 tbsp white or red wine
- 1 can beef broth
Preparation
Step 1
1. Preheat oven to 450F. In small bowl, make a paste with parsley, garlic, 1 tbsp olive oil, 1/4 tsp salt and pepper.
2. Spread paste on outside of tenderloin; coat with seasoned flour. Heat remaining olive oil in heavy oven safe 12 inch skillet. Add tenderloin and brown on all sides.
3. Add onions to skillet. Brush tenderloin with jam and roast in oven 18 t0 22 minutes or until meat thermometer reads 155.
4. Remove tenderloin to cutting board, leaving onions in skillet. In cup, stir flour into water. Return skillet to stovetop over medium high heat. Add wine and broth and heat to boiling, scraping browned bits from bottom of skillet. Add flour mixture and stir until gravy boils and thickens, about 2 minutes.
5. Serve cut tenderloin with gravy.
To make seasoned flour:
Combine 1/2 cup flour with 1/4 teaspoon each garlic salt, dried oregano, dried thyme, dried basil and pepper.