Garlic Herb Pork Tenderloin With Roasted Onions And Mustard Wine Sauce Recipe

Name: Garlic Herb Pork Tenderloin With Roasted Onions And Mustard Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil divided; 1/4 cup fresh herbs rosemary, thyme, or oregano, chopped; 4 cloves garlic minced; 1 teaspoon kosher salt; 1/2 teaspoon cracked black pepper; 2 boneless pork tenderloin trimmed and tied with kitchen twine; 3 cups onion small, shallots, cipollini, or pearl, peeled; 2 tablespoons extra-virgin olive oil; 1/4 cup red wine good quality; 1 cup chicken broth or pork; 2 tablespoons whole grain mustard coarse; 1 tablespoon unsalted butter; kosher salt; cracked black pepper

Servings: persons

4 tablespoons extra-virgin olive oil divided
1/4 cup fresh herbs rosemary, thyme, or oregano, chopped
4 cloves garlic minced
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
2 boneless pork tenderloin trimmed and tied with kitchen twine
3 cups onion small, shallots, cipollini, or pearl, peeled
2 tablespoons extra-virgin olive oil
1/4 cup red wine good quality
1 cup chicken broth or pork
2 tablespoons whole grain mustard coarse
1 tablespoon unsalted butter
kosher salt
cracked black pepper

1
Preheat oven to 425u00b0F.
2
In a small bowl, mix together 2 Tablespoons of extra virgin olive oil, fresh herbs, kosher salt, and black pepper. Pat tenderloins dry with paper towel and tie with kitchen twine.
3
Rub herb mixture evenly over both pork tenderloins. Heat the remaining 2 tablespoons of olive oil over medium-high heat in KitchenAid 3.5 QT Tri-Ply Saute pan. Sear the pork tenderloins for about 4 minutes per side until golden brown. Add the peeled onions to the pan around the pork tenderloins and transfer to the preheated oven.
4
Roast the pork tenderloins and onions for about 15-18 minutes or until an instant read thermometer registers 145u00b0F at the thickest part of the tenderloin. Remove pan from oven and place pork on a platter. Do not rinse out your pan.
5
Return pan with onions to the stovetop and place over medium high heat. Add enough olive oil to the pan to have about 2 Tablespoons of fat total. This could be 1-2 tablespoons. Add wine to the pan and stir with a wooden spoon, scraping up the browned bits on the bottom of the pan.
6
Add broth to the pan and stir. Bring sauce to a simmer and allow liquids to reduce by half. Stir in the coarse grain mustard and butter until sauce is glossy. Taste and adjust seasoning with salt and pepper as needed. Serve the mustard wine sauce over the sliced pork and onions.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil divided, 1/4 cup fresh herbs rosemary, thyme, or oregano, chopped, 4 cloves garlic minced, 1 teaspoon kosher salt, and more.

Yes, Garlic Herb Pork Tenderloin With Roasted Onions And Mustard Wine Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlic Herb Pork Tenderloin With Roasted Onions And Mustard Wine Sauce

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