Roasted Pork Tenderloin With Red Onion Gravy

By The Canadian Living Test Kitchen

55 people added this to their Recipe Box

Rate this recipe »

Roasted Pork Tenderloin With Red Onion Gravy
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	247247 cal
pro	27 g27g pro
total fat	9 g9g total fat
sat. fat	3 g3g sat. fat
carb	11 g11g carb
fibre	2 g2g fibre
chol	69 mg69mg chol
sodium	347 mg347mg sodium
potassium	540 mg540mg potassium
% RDI:	-
calcium	33 calcium
iron	1212 iron
vit A	33 vit A
vit C	88 vit C
folate	1010 folate

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.

Ingredients

1 lb pork tenderloins 1 1lb lbpork tenderloinpork tenderloins
1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
2 tsp finely chopped fresh rosemary 2 2tsp tspfinely chopped fresh rosemary
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 tbsp unsalted butter 1 1tbsp tbspunsalted butter
1 large red onion , finely chopped1 1large red onionred onions, finely chopped
1 bay leaf 1 1bay leafbay leaves
1 clove garlic , finely minced1 1clove garliccloves of garlic, finely minced
1/2 cup red wine 1/2 1/2cup cupred wine
1 tbsp all-purpose flour 1 1tbsp tbspall-purpose flour
1 cup sodium-reduced chicken broth 1 1cup cupsodium-reduced chicken broth

Preparation

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.

Source : Canadian Living Magazine: October 2011