This recipe is perfect for a lazy weekend supper or easy midweek dinner. From prep to table, it’s about an hour total. While that might not seem like a midweek recipe, with longer days it’s not out of the realm of possibilities. We tend to eat later in the evening during the spring and summer months. It has something to do with sunlight in general. A meal at six in the evening during the winter feels more like midnight, while supper around seven in the summer somehow makes sense. Crazy, huh?
This roasted Pork Tenderloin goes well with a simple side dish of rice, such as a Pilaf or buttery garlic, and some steamed green beans. Not too filling, but oh so satisfying. A larger tenderloin may be used, simply increase the cooking time accordingly. For the three of us, it was the perfect size.
Caramelized Onion Pork Tenderloin
1 large sweet onion, thinly sliced
1 teaspoon sugar
2 teaspoons olive oil
1 pork tenderloin (1 pound)
1/4 teaspoon salt
1/8 teaspoon pepper
In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring every 10 minutes or so.
Preheat oven to 425 degrees. Cover a 13 x 9 rimmed baking pan with foil. Place a V-shaped rack into baking pan and with cooking spray. Set aside until ready to use.
Once onions are caramelized, place pork tenderloin onto the V-shaped rack. Sprinkle with salt and pepper. Top with caramelize onions. Cover and bake for about 20 minutes. Remove from oven, add a little water to the bottom of the baking pan, cover roast with foil and continue to cook another 20 minutes or until center of pork reaches 160 degrees, checking every 10 minutes.
Remove tenderloin from oven, keep warm and let rest 5 minutes before slicing.