April 21, 2011

Pork Tenderloin w/Rosemary & Carmelized Onions {Let's Eat Recipe Swap}

~Pork Tenderloin with Rosemary & Carmelized Onions~ Carmelize sweet onions Olive oil, garlic & rosemary mingling

Ready to bake...

This dish will never fail...it's a weeknight MASTERPIECE!

2T Butter, divided
3 Medium onions, thinly sliced
¼ Cup of water
2t Sugar
1 (1 – 1 ½ lb.) Pork tenderloin
1t Salt, divided
½ t Black pepper
1-2T Fresh Rosemary, chopped
1T Olive oil
½ t minced garlic

Preheat oven to 475 degrees.

Melt 1T butter in large skillet over low heat. Add onions, water, sugar and 1/2t salt. Cook until caramelized…about 30 minutes (occasionally stirring).

Season pork with remaining salt and pepper

Melt the remaining butter in a large skillet over medium-high heat. Cook pork in hot butter, turning until all sides are browned. Transfer to baking dish.

Combine rosemary, olive oil and garlic in a small bowl and mix well (***I actually do this first and let it sit & mingle). Brush mixture over pork. Bake until an instant read thermometer inserted in the center of the meat registers 160F (we actually cook it to 150F...safe temp and Emeril will tell you pork is cooked @ 145F), about 20 minutes.

*I also put a foil tent over the pork; the oil will splatter a bit). Let stand 5 minutes before slicing. Slice and serve with onion mixture.


No comments: