Roasted Pork Tenderloin
2 1pound Pork Tenderloins
1 Tbs Garlic Powder
1 Tbs Paprika
1 Tbs Coarse Cracked Black Pepper
1 Tsp Salt
1 Tsp Thyme, optional
1 Tsp Rosemary, optional
1 Tsp Cumin, optional
For the bottom of casserole
3 Medium Onions, cut in 1/2 inch wedges
1 Can Chicken Broth
2 Tbs Olive Oil
3 Tbs Olive Oil
1 Tbs Minced Garlic
Mix spices in a container large enough to fit your tenderloin(s). Rub the tenderloins with the spice mixture, be sure to cover all sides of the meat. Cover container with plastic wrap and let the meat marinate in the refrigerator up to 4hrs, or you can roast right away...marinating just gives the spices a chance to blend and infuse the meat with flavor.
When you are ready to roast the meat cut place onion wedges in a 9x13 pan or a shallow roaster. Add Chicken Broth and Olive Oil and give it a stir to mix, set aside.
In a skillet over medium high heat saute garlic in olive oil for about 1 minute. Add the tenderloins and sear evenly on all sides, takes about 10 minutes.
Place the seared meat on top of the onions in the casserole. Bake at 350F for 30mn. Turn oven up to 425F and roast for and additional 15 minutes, until meat thermometer reads 150 degrees.
Slice and spoon pan drippings onto meat, serve with onions on the side or on top.
|coat the meat|
|Cover with plastic and marinate if desired|
|Sear in Olive Oil and Garlic|
|Onion wedges, broth and olive oil|
|place seared meat on top|
|Out of the Oven|