Pork Tenderloin with Rosemary
A classic method of preparation for pork, rosemary lends its' unique and intense flavor and scent to this delectable entree. You can substitute fresh rosemary finely chopped by tripling the amount of dried rosemary called for in the recipe.
Ingredients:
2 Pork tenderloins (3/4 to 1 pound each)
3 tablespoons butter, melted
1 tablespoon olive oil
3 garlic cloves, minced
Coarse salt and ground pepper
1 1/2 teaspoons dried rosemary, crumbled
2 small red onions, halved and cut lengthwise into 1/2-inch slices (2 cups)
2 teaspoons all-purpose flour
1/4 cup Madeira
Directions:
- 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.
- 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.
- 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.
- 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.
- Slice pork 1/4 inch thick, and divide among plates; spoon sauce on top.