pork tenderloin with rosemary

3 Tablespoons butter, melted and divided
1 Tablespoon olive oil
3 garlic cloves, minced
1 ½ teaspoons dried rosemary, crumbled
Coarse salt and ground pepper
2 small red onions, halved and cut lengthwise into ½-inch slices (2 cups)
2 pork tenderloins (¾ to 1 lb each)
2 teaspoons all-purpose flour
¼ cup Madeira*

1. Preheat oven to 450ºF.
2. In a small bowl, stir together 1 tablespoon butter, oil, garlic, rosemary, 1 teaspoon salt, and ¼ teaspoon pepper.
3. In a small, shallow, metal 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.
4. Heat broiler; set rack 4 inches from heat. Broil until pork registers 155º on an instant-read thermometer, approximately 10 minutes. Remove pork from pan.
5. Whisk flour and remaining 2 Tablespoons butter in a small bowl; set aside.
6. Place roasting pan with onions over medium-high-heat. Add ¾ cup water; bring to a boil, stirring to loosen any browned bits. Add Madeira and flour mixture. Cook sauce, stirring, until slightly thickened, 3-5 minutes.
7. Slice pork ¼ inch thick, and divide among plates; spoon sauce on top.

● Serves 6 ● Prep Time: 20 min. ● Total time: 40 min.
~Laura L.
*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. (I use red cooking wine, and it is delicious!)
Good for a family dinner or for company.