Herb-Roasted Pork Tenderloin
2 garlic cloves, minced
¼ cup Dijon mustard
2 tablespoons lemon juice
1 tablespoon olive oil
½ cup chopped fresh herbs like thyme, rosemary and sage
1 yellow onion, sliced
salt and pepper
2 pork tenderloins, about 1.5 pounds each
¼ cup white wine, marsala wine, or vermouth
¼ cup water or broth
¼ cup Dijon mustard
2 tablespoons lemon juice
1 tablespoon olive oil
½ cup chopped fresh herbs like thyme, rosemary and sage
1 yellow onion, sliced
salt and pepper
2 pork tenderloins, about 1.5 pounds each
¼ cup white wine, marsala wine, or vermouth
¼ cup water or broth
Instructions:
Heat the oven to 400 degrees. In a small bowl, mix the rub ingredients except the herbs together with a fork until smooth. Stir in the herbs. Season the pork tenderloin with salt and pepper and then rub all over with the mustard mixture. Rub a baking pan with a little olive oil and place the onion slices on the bottom of the pan, to serve as a little rack for the meat. In a heavy skillet, sear the meat on all sides, just long enough to get a little color. Place the meat on the onion, and roast until meat is 155 degrees. Remove the meat from the pan and allow to rest, tented with foil for 5 minutes. Pour the juices into the skillet (deglazing with a little bit of water or wine to get all the bits out). Simmer the juices with the wine and water or broth until it reduces down a little. Spoon over the top of the sliced meat.