Roasted Pork Tenderloin

This is the last recipe of the year....what better way to go out than a roasted pork tenderloin, well maybe something sinfully sweet...but this will do.  This recipe is really versatile, you can use any spices for the rub you like, just use the basic rub recipe and then use your imagination and taste buds for the rest.  The tenderloin is roasted on top of onions and chicken broth, I think this is why it is so moist and the onions give the meat a great flavor....as well as an accompaniment.

Roasted Pork Tenderloin

2  1pound Pork Tenderloins
Rub
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
For searing
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.

Rub mixture

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