Roasted root vegetables, such as potatoes, are the perfect side dish for this tenderloin. Start roasting them on a rimmed baking sheet 15 minutes before starting the pork. Nestle the pork next to the vegetables when you transfer it to the oven.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2011
- 1 lb pork tenderloin
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons finely chopped fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon unsalted butter
- 1 red onion finely chopped
- 1 bay leaf
- 1 clove garlic finely minced
- 1/2 cup red wine
- 1 tablespoon all-purpose flour
- 1 cup sodium-reduced chicken broth
MethodRub 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.
Nutritional facts Per serving: about
- Sodium 347 mg
- Protein 27 g
- Calories 247.0
- Total fat 9 g
- Potassium 540 mg
- Cholesterol 69 mg
- Saturated fat 3 g
- Total carbohydrate 11 g
- Iron 12.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 3.0
- Vitamin C 8.0