Serves 2
~from Savoring Time in the Kitchen
1 pork tenderloin
Salt and pepper to taste
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 large sweet onions, sliced
1 tablespoon brown sugar - packed
1 tablespoon balsamic vinegar
Preheat oven to 415° F.
In a heavy skillet add 2 tablespoon of butter over medium/high heat. Add the sliced onions and cook until softened, about 10-15 minutes. Stir in the brown sugar and balsamic vinegar, season to taste with salt and pepper, and cook until the onions are tender and glazed, about 3 more minutes. Set aside.
Pat pork dry with paper towels and season with salt and pepper. In a large heavy skillet heat the olive oil and 2 tablespoons of butter over moderately high heat until hot but not smoking and brown pork on all sides. Reduce heat to moderate and cook pork, covered, turning occasionally, 10 minutes. Transfer pork to a shallow baking pan, cover with the caramelized onions and roast in oven until a meat thermometer registers 155° F. for barely pink meat, approximately 10 to 15 minutes.