Roasted Pork Tenderloin With Red Onion Gravy

Ingredients

• 1 lb (454 g) pork tenderloins
• 1 tbsp (15 mL) extra-virgin olive oil
• 2 tsp (10 mL) finely chopped fresh rosemary
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 1 tbsp (15 mL) unsalted butter
• 1 large red onion, finely chopped
• 1 bay leaf
• 1 clove garlic, finely minced
• 1/2 cup (125 mL) red wine
• 1 tbsp (15 mL) all-purpose flour
• 1 cup (250 mL) sodium-reduced chicken broth

Preparation

1. Rub pork with 1 tsp of the oil, the rosemary, salt and pepper. In large skillet, heat remaining oil over medium-high heat; brown pork all over, about 4 minutes.
2. Transfer to rimmed baking sheet; roast in 425°F (22°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, 10 to 15 minutes. Tent with foil; let stand for 8 minutes before carving.
3. Meanwhile, in same skillet, melt butter over medium-low heat; cover and cook onion and bay leaf, stirring occasionally, for 15 minutes. Add garlic; cook until onion is caramelized and softened, 2 to 3 minutes.
4. Stir in wine and increase heat to medium-high; cook, scraping up browned bits, until reduced by half.
5. Add flour; cook, stirring, for 1 minute. Whisk in broth and bring to boil; reduce heat and simmer until thickened, 2 to 3 minutes. Add water by tablespoonfuls to thin gravy if desired. Discard bay leaf. Serve with pork.