Onion Smothered Pork Tenderloin

It’s hump day and you all know how I feel about it, it’s practically the devil.  I spend at least 2 Wednesdays a month thinking its Thursday.  There is no worse mistake.  Imagine my chagrin when I realize how tired I am and it’s only Wednesday. 2 more left.  I can’t even feign the concept of living through it.  I have to immediately take off my work pants, why do they feel like they are strangling me?  Am I having a panic attack? How it is only Wednesday?

Lord, is it hot in here?  Basically, finding out it’s only Wednesday induces immediate menopause.  That doesn’t happen for you? Weird.

But!  I have a”save the day” recipe which will turn any anxiety from finding out it’s only Wednesday into a brief midday poutfest.  This is seriously the easiest, lowest ingredient main dish ever.

Onion Smothered Pork Tenderloin

By Whitney, June 13, 2012

Onion Smothered Pork Tenderloin



Place the garlic cloves, 3 tablespoons of olive oil, some salt and pepper in a bag with the tenderloin.  Marinate for 1 hour in the fridge.  Remove from the fridge and let it come to temperature.  Preheat oven to 375 degrees. Heat 2 tablespoons oil in a cast iron skillet over medium heat.   Season the pork well with salt and pepper, and sear on all sides in the cast iron skillet.  Once all sides are seared, place in the oven to bake for 20 minutes, or until an instant read thermometer reaches 140 degrees. Remove from the oven and rest for 5 minutes.  In another skillet, and the remaining oil. Saute onions until golden brown while the pork is cooking, about 20 minutes. Add wine to onions, and simmer until almost all the liquid has evaporated. Season with salt and pepper and pour over pork chops.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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