Up this week for Paula Deen's Magazine "Tuesday" meal in her May/June 2011 issue we have onion-smothered pork tenderloin. It was delicious and filling and would be perfect for a Sunday dinner! She suggests Wild Rice and Steamed Green Beans as sides, but I had some asparagus leftover and made a substitute instead :-)
2 tablespoons bitter
2 large sweet onions, thinly sliced
2 teaspoons minced garlic
1/2 cup beef consomme
1/4 cup heavy whipping cream
2 tablespoons coarse-grained mustard
1 teaspoon crushed rosemary
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 1/2 pounds pork tenderloins, trimmed
1. Preheat oven 400 degrees, spray a 13x9-inch baking dish with non stick cooking spray.
2. In a large skillet, melt butter over medium heat. Add onion and garlic; cook for 5-6 minutes or until onion is tender. Remove from heat, and stir in consomme, cream, mustard, rosemary, salt and pepper.
3. Place pork tenderloins in prepared baking dish. Pour onion mixture over tenderloins. Bake 30 minutes or until a meat thermometer inserted in thickest portion registers 155 degrees. Let stand for 10 minutes before slicing.
4. Serve sliced pork with wild rice and steamed green beans.