Onion-Crusted Pork Tenderloin

Ingredients

• 3 large onions, thinly sliced
• 3 tbs olive oil
• 1½ tsp minced fresh rosemary or ¼ tsp crushed dried rosemary
• 1¼ Tabasco sauce
• 1 clove garlic
• ½ tsp salt
• pinch ground cloves
• 2 pork tenderloins, about 1 lb each
• 1½ tbs white wine
• 2 tbs bread crumbs

Directions

1. Prepare Marinade: In a 9" baking dish, mix onions, 1 tbs olive oil, rosemary, 1 tsp Tabasco, garlic, salt, cloves, and breadcrumbs until well combined.
2. Marinate Pork: Coat pork tenderloins with the onion mixture. Cover and refrigerate at least 2 hours, preferably overnight.
3. Separate: Remove pork from the onions and set aside.
4. Cook Onions: Heat 1 tbs olive oil in a large nonstick skillet over high heat. Add onion mixture and sauté 1 minute. Reduce heat to medium‑low and cook 12-15 minutes, stirring often, until onions are golden and very tender. Splash with chicken stock if dry.
5. Deglaze: Add wine and simmer until fully evaporated; remove from heat.
6. Prep Oven: Preheat oven to 400°F.
7. Brown Pork: Heat remaining 1 tbs olive oil in a medium skillet. Sear pork on all sides, ~4 minutes total.
8. Assemble: Rinse, dry, and lightly grease the marinating dish. Transfer pork to dish and press onion mixture firmly over top and sides.
9. Roast: Roast 35-40 minutes, until internal temperature reaches 150°F.
10. Serve: Serve as an entrée with saffron rice and steamed vegetables, or slice for sandwiches.

The Gumbo Page