Roast Pork Tenderloin With Pearl Onions
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2whole boneless, very lean pork tenderloins, about 1½ pounds
- Salt and freshly ground pepper to taste
- 2tablespoons vegetable oil
- 1teaspoon cumin
- 2teaspoons fresh chopped rosemary, or 1 teaspoon dried
- 1bay leaf
- 12pearl onions or small peeled white onions
- 8small waxy red potatoes, peeled
- ¼cup chicken broth, fresh or canned
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Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Sprinkle tenderloins with salt and pepper.
- Step 3
Put the tenderloins in a small roasting pan large enough to hold them side by side, and brush with oil. Sprinkle evenly with cumin and rosemary. Add bay leaf. Cook the pork over medium heat on top of the stove, turning so the pieces are lightly browned all over. Put in the oven.
- Step 4
Meanwhile, put the onions and potatoes in a saucepan. Cover with water and salt to taste. Bring to a boil and simmer 5 minutes. Drain well.
- Step 5
Scatter the onions and potatoes around the meat. Turn the pork, and continue baking 30 minutes, basting once in a while.
- Step 6
Drain fat from the pan, and discard bay leaf. Add chicken broth, return to the oven, and bake 5 minutes more.
- Step 7
Remove from oven, and cut pork crosswise into slices. Sprinkle with parsley, and serve immediately with onions, potatoes and pan gravy.
Private Notes
Comments
Pork cooks faster than the potatoes and onions; either cook them more beforehand, or maybe put them in the pot for a while before the tenderloins. After all, you can't easily overcook a potato.
Cooked the potatoes and onions first thank heavens, added to pan, carameled up nicely!
Pork cooks faster than the potatoes and onions; either cook them more beforehand, or maybe put them in the pot for a while before the tenderloins. After all, you can't easily overcook a potato.
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