Onion-Smothered Pork Tenderloin

I made this for Sunday dinner a few weeks ago. Simple. Delicious!

Take one pork tenderloin, rinse, and place in roasting pan.

Slice as many onions as you want (I used about 3 jumbo, Vidalia onions), and saute slowly in oil until limp.

Next you will need: salt (I would recommend kosher salt or sea salt), pepper, and thyme.

Cover the tenderloin liberally in all of the above. Heat oil in another skillet and brown herb-covered pork briefly on all sides.

Cover the tenderloin with all those delicious-smelling, mouth-watering, steaming hot onions.

Insert a meat thermometer, and cook at 350 degrees until internal temperature reaches at least 145 degrees and juices run clear. Serve to hungry family.

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