Pork tenderloin with pearl onion sauce

2
2
2
Smartpoints value per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
We broil the meat, but if you prefer, you can roast the tenderloin in a 425°F oven for 20 minutes. That's it, 20 minutes! Tiny pork tenderloins have liberated pork from the tyranny of lengthy roasting times. You can also cook it in a ridged grill pan on the stovetop for 5 minutes on each side. The grill pan produces crusty bands where the ridges sear the mustard into the meat. Also, to peel pearl onions, blanch 2 minutes in boiling water, drain, and rinse briefly under cold running water. Cut off the root ends and slip off the peels. Or use superspeedy thawed frozen pearl onions, which are already peeled.

Ingredients

Dijon mustard

½ Tbsp, coarse-grain

uncooked lean pork tenderloin

1 pound(s), trimmed of all visible fat

olive oil

½ tsp

frozen pearl onion(s)

6 oz, fresh, peeled

garlic clove(s)

1 medium clove(s), minced

reduced-sodium chicken broth

½ cup(s)

balsamic vinegar

½ Tbsp

fresh thyme

1 tsp, leaves

packed brown sugar

1 tsp, dark

Instructions

  1. Spray the broiler rack with nonstick spray; preheat the broiler. Rub the mustard over the pork to coat; place on the broiler rack. Broil the pork 5 inches from the heat until the pork reaches an internal temperature of 160°F, about 5 minutes on each side. Transfer the pork to a plate, wrap it in foil, and let it stand 10 minutes before thinly slicing.
  2. Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring constantly, until they begin to brown, about 4 minutes. Stir in the garlic, then stir in the broth, vinegar, thyme, and brown sugar; bring to a boil and boil until the liquid is reduced by one-third and thickens into a sauce, 3–4 minutes. Spoon over the pork.

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