Roasted Pork Tenderloin With Red Onion Gravy
By á-161741
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
Details
Preparation
Step 1
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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