Onion-Crusted Pork Tenderloin

Ingredients

• 3 large onions, thinly sliced
• 3 tbs olive oil
• 1½ tsp minced fresh rosemary or ¼ tsp crushed dried rosemary
• 1¼ Tabasco sauce
• 1 clove garlic
• ½ tsp salt
• pinch ground cloves
• 2 pork tenderloins, about 1 lb each
• 1½ tbs white wine
• 2 tbs bread crumbs

Directions

1. Put onions, 1 tbs olive oil, rosemary, 1 tsp Tabasco, garlic, salt, cloves, and bread crumbs into a 9" baking dish and mix well.
2. Place pork tenderloins in a dish and coat with the onion mixture. Cover and marinate under refrigeration for at least two hours, overnight if possible.
3. Remove pork from onions and set aside.
4. Heat 1 tbs of olive oil in a large nonstick skillet over high heat.
5. Add the onions and marinade and sauté for 1 minute.
6. Reduce heat to medium-low and cook for 12-15 minutes, stirring frequently, until onions are golden brown and very tender. Splash with chicken stock if the skillet gets too dry.
7. Add the wine and simmer until evaporated. Remove from heat.
8. Preheat oven to 400.
9. Meanwhile, heat remaining tbs olive oil in a medium-size skillet.
10. Add pork loins and brown about 4 minutes, turning to sear all sides.
11. Rinse and dry the dish used for marinating the pork and grease it lightly.
12. Transfer the pork to this dish and press the onion mixture firmly on the top and sides of the browned pork.
13. Roast the pork for 35-40 minutes until a meat thermometer registers 150.
14. Serve as an entree with saffron rice and steamed vegetables or slice and serve in sandwiches.