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Deceptively Easy Pork Tenderloin

I’m just about finished with my second cookbook…writing it, that is.  Actually, MY part is done.  I”m waiting for my friend, Barry Wilner, who’s been kind enough to do my wine pairings for the main courses.  After that, it goes to Spencer Christian, former Good Morning America weatherman and current host of View From The Bay in San Francisco.  He’s going to write the forward for it.  He’s also very knowledgeable about wine.  Obviously, if I surround myself with enough people who are wine experts, I’ll look like I actually know something about the grape.  I’m learning, though!

I made one of the recipes for dinner tonight and Bobby really, really liked it.  It’s incredibly easy, but the flavors are strong and meld very well together.  Plus, you cook it on top of the stove, not in the oven, so it’s pretty quick to do.    I used close to 2 lbs of meat, but the recipe calls for 1 1/2 pounds.  I like to use a touch more meat than asked for in most recipes, as there’s always a ton of gravy left over.  This way, it stretches more and I have more leftovers!  Bon Apetit and let me know how you like it!

Rona’s Pork Tenderloin with Glazed Onions

1 1/2 to 2 lbs pork tenderloin, cut into 8-10 pieces

Olive Oil Spray

Fresh pepper to taste

2 tsp dried rosemary

3 garlic cloves, whole and peeled

1 bay leaf

20 pearl onions, peeled and quartered

2 tbsp EV olive oil

1 packet stevia

1 tbsp balsamic vinegar

2 tbsp warm chicken broth

In a large bowl or Pyrex dish, spray pork with olive oil to coat.  Sprinkle with rosemary and pepper, stir and set aside.  Heat 2 tbsp olive oil in a medium saucepan and add onions.  Sprinkle with stevia and brown for about 5 minutes.   Add balsamic vinegar and the broth.  Stir and turn off the heat.

Meanwhile, in a large skillet, generously spray oil  and heat to medium high.  Add garlic and bay leaf.  Cook for 1 minute.  Add pork and brown, 2-3 minutes on each side, depending on thickness.  Sprinkle with pepper.  Just make sure they’re slightly pink inside.  Place on serving plate.  Pour onions on top.

Now…if I only knew what wine to drink with this…

See ya later,

Rona

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