Roasted Pork Tenderloin With Red Onion Gravy

Roasted Pork Tenderloin With Red Onion Gravy
Roasted Pork Tenderloin With Red Onion Gravy

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb pork tenderloins

  • 1

    tbsp extra-virgin olive oil

  • 2

    tsp finely chopped fresh rosemary

  • 1/4

    tsp salt

  • 1/4

    tsp pepper

  • 1

    tbsp unsalted butter

  • 1

    large red onion, finely chopped

  • 1

    bay leaf

  • 1

    clove garlic, finely minced

  • 1/2

    cup red wine

  • 1

    tbsp all-purpose flour

  • 1

    cup sodium-reduced chicken broth

Directions

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.

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