PORK au POIVRE WITH VIDALIA ONIONS

By porklion

Ingredients

• 1 pork tenderloin (1 lb.)
• 1-1/2 tsp. coarsely ground black pepper
• 2 Tbsp. butter, divided
• 1 Vidalia onion, cut lengthwise in half, then crosswise into thin slices
• 1/2 cup fat-free reduced-sodium beef broth
• 1/4 cup KRAFT Balsamic Vinaigrette Dressing
• 2 tsp. GREY POUPON Dijon Mustard
• 1 Tbsp. chopped fresh parsley

Preparation

Step 1

Heat oven to 400ºF.

Sprinkle meat with pepper; press gently into meat to secure. Cook in large nonstick skillet on medium-high heat 6 to 7 min. or until evenly browned, turning occasionally. Transfer meat to rimmed baking sheet sprayed with cooking spray.

Bake 13 to 16 min. or until done (145ºF). Meanwhile, melt 1 Tbsp. butter in same skillet on medium-low heat. Add onions; cook 10 min. or until tender, stirring occasionally. Add broth, dressing and mustard; mix well. Simmer 8 min. or until slightly thickened. Remove from heat. Add remaining butter; stir until melted.

Remove meat from oven. Cover with foil; let stand 3 min. Sprinkle with parsley; cut into thin slices. Serve topped with sauce.