Pork Tenderloin with Pearl Onion Sauce
- Total Time
We broil the meat, but if you prefer, roast the tenderloin in a 425°F oven for 20 minutes.
Dijon mustard½ Tbsp, coarse-grain
uncooked lean pork tenderloin1 pound(s), trimmed of all visible fat
olive oil½ tsp
frozen pearl onion(s)6 oz, fresh, peeled
garlic clove(s)1 clove(s), medium, minced
reduced-sodium chicken broth½ cup(s)
balsamic vinegar½ Tbsp
fresh thyme1 tsp, leaves
packed brown sugar1 tsp, dark
- 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.
- 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.