Heat the butter in a large skillet over low heat until melted. Add the onions, sugar 1/2 t. of the salt, and the water; bring to a boil. Cover and simmer until the water has evaporated and the onions are fork-tender, about 20 minutes. Remove from teh heat and keep warm.
Sprinkle the pork with the pepper and the remaining 1/2 t. salt. Spray a nonstick skillet with nonstick spray. Add the pork and brown on both sides, about 5 minutes. TRansfer to a small roasting pan.
Menawhile, combine the rosemary, garlic, and oil in a small bowl. Rub the mixture over the tenderloin. Roast until the pork reaches an internal temperature of 160 degrees, 10-15 minutes. Let stand 10 minutes before slicing into 1 inch slices. SPoon the onion jam over the pork.
Serving
Suggestions
Mashed potatoes and applesauce.
Originally Submitted
1/24/2009
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