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1
Preheat oven to 425 degrees F.
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2
Remove any large areas of silver skin (layer of white, opaque connective tissue on surface of the meat) from pork if present.
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3
This can easily be removed by sliding a paring knife alongside the tissue to remove.
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4
Drizzle pork with 1 tablespoon olive oil and rub all over to coat evenly.
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5
Sprinkle evenly with the kosher salt and pepper.
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6
Heat the remaining 1 tablespoon olive oil in a deep, oven-safe pan over high heat.
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7
Sear each side of the pork until nice and golden, about 23 minutes per side.
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8
Once browned, remove from pan and set aside on a plate.
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9
Add onion wedges to the same pan.
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10
If there are not enough drippings from the pork, add olive oil as needed.
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11
Cook onions over medium-high heat until they start to brown.
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12
While onions are cooking, brush tenderloin with spicy mustard.
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13
Sprinkle dried thyme and tarragon over tenderloin until evenly coated.
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14
Lay tenderloin over onions (make sure pork is laying on top of the onions, not touching the bottom of the pan).
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15
Insert a meat thermometer into the deepest part of the tenderloin and place pan into the oven.
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16
Roast until pork reaches an internal temperature of 145 degrees F, approximately 2030 minutes.
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17
Once 145 degrees F, carefully remove from oven.
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18
Heat pan again over medium-high heat.
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19
Remove pork once again and lay on a cutting board.
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20
Cover with aluminum foil for 5 minutes.
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21
While meat is resting, add chicken broth to onions and heat through.
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22
Using a wooden spoon, scrape any bits of goodness from the bottom of the pan and mix into the sauce.
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23
To serve, slice tenderloin across the grain (as pictured, into small rings) and slather with tasty onions and sauce.
