Pork Tenderloin over Balsamic Caramelized Onions
This recipe similar to Ronda’s is from Saveur.
Melt the remaining butter and oil together in same skillet over medium-high heat. Season 1/2 cup of the flour with salt and pepper, then lightly dredge pork and brown in skillet, 2–3 minutes per side. Put pork on top of onions in dish and scatter reserved onions on top of pork. Cover dish and keep warm in oven.
Pour off fat from skillet, then heat skillet over medium-high heat. Whisk the remaining flour and 1 1/2 cups water together in a bowl until smooth, add to skillet, and cook, whisking and scraping browned bits stuck to bottom of skillet, until slightly thickened, 4–5 minutes. Add cream, season to taste with salt and pepper, and boil for 1 minute. Strain sauce over the pork and onions in dish.