Italian Pork (tender)loin
2 1/2 lbpork tenderloin or pork loin
1/2 cgood quality olive oil (i use a canola/olive blend)
1/2 cbalsamic vinegar (doesn't need to be expensive)
2 tspsteak seasoning (i use montreal grillers)
1 tspgarlic powder
1-2large sweet onion, thickly sliced
How to Make Italian Pork (tender)loin
- In a plastic Ziploc bag: put the liquids and honey. Rub the pork w/the steak seasoning and garlic powder, put in plastic bag. Remove excess air and toss in the fridge for 4 hours or overnight.
- Bring to room temperature for about 30 minutes prior to searing. Slice the onions and put in bottom of 9x13 pan. Drain the marinade onto the onions, getting as much liquid out of the pork as possible. Put baking dish into a 400 degree oven. Roast the onions in the marinade for 15 minutes to get the onions softened, then begin drying and searing the pork.
- Dry the pork thoroughly, sear in a hot pan till its brown on all sides. Place the pork on top of the onions and finish roasting in the oven, till internal temp at 145-150 degrees or higher if you prefer.
- Remove from oven, put foil on top and rest for 10 minutes. Cut on the bias, serve with the onions and marinade as a simple sauce.