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Gallery Pork Tenderloin with Rosemary Recipe Summary prep: 20 mins total: 40 mins Servings: 6
Ingredients Ingredient Checklist 3 tablespoons butter, melted 1 tablespoon olive oil 3 garlic cloves, minced 1 1/2 teaspoons dried rosemary, crumbled Coarse salt and ground pepper 2 small red onions, halved and cut lengthwise into 1/2-inch slices (2 cups) 2 pork tenderloins (3/4 to 1 pound each) 2 teaspoons all-purpose flour 1/4 cup Madeira
Cook’s Notes This recipe calls for Madeira, a fortified wine from Portugal often used in cooking; dry sherry is a good substitute, or you can use chicken broth instead.
Gallery Pork Tenderloin with Rosemary
Recipe Summary prep: 20 mins total: 40 mins Servings: 6
Gallery
Pork Tenderloin with Rosemary
Pork Tenderloin with Rosemary
Pork Tenderloin with Rosemary
Recipe Summary prep: 20 mins total: 40 mins Servings: 6
Recipe Summary
prep: 20 mins total: 40 mins
Servings: 6
prep: 20 mins
total: 40 mins
prep:
20 mins
total:
40 mins
Servings: 6
6
Ingredients
Ingredients
- 3 tablespoons butter, melted 1 tablespoon olive oil 3 garlic cloves, minced 1 1/2 teaspoons dried rosemary, crumbled Coarse salt and ground pepper 2 small red onions, halved and cut lengthwise into 1/2-inch slices (2 cups) 2 pork tenderloins (3/4 to 1 pound each) 2 teaspoons all-purpose flour 1/4 cup Madeira
Directions
Preheat oven to 450 degrees. In a small bowl, stir together 1 tablespoon butter, oil, garlic, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper.
In a small, shallow roasting pan, toss onions with half the butter mixture; push to sides; place pork in center. Rub remaining butter mixture over pork. Roast 10 minutes.
Heat broiler; set rack 4 inches from heat. Broil until pork registers 155 degrees on an instant-read thermometer, 10 minutes. Remove pork from pan.
Whisk flour and remaining 2 tablespoons butter in a small bowl; set aside. Place roasting pan with onions over medium-high heat. Add 3/4 cup water; bring to a boil, stirring to loosen any browned bits. Add Madeira and flour mixture. Cook sauce, stirring, until slightly thickened, 3 to 5 minutes.
Slice pork 1/4 inch thick, and divide among plates; spoon sauce on top.
Cook’s Notes This recipe calls for Madeira, a fortified wine from Portugal often used in cooking; dry sherry is a good substitute, or you can use chicken broth instead.
Cook’s Notes
This recipe calls for Madeira, a fortified wine from Portugal often used in cooking; dry sherry is a good substitute, or you can use chicken broth instead.
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All Reviews for Pork Tenderloin with Rosemary
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All Reviews for Pork Tenderloin with Rosemary
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
