LARGE 3 pound pork tenderloin
2 tablespoons avocado oil
2 tablespoons butter
1 SMALL sweet onion, halved and sliced thin
1 SMALL red onion, halved and sliced thin
1 LARGE shallot, sliced thin
several sprigs fresh tarragon, chopped small
FRESH ground sea salt and black pepper
1 package Lipton Onion Soup mix OR KNORR vegetable soup mix
Fresh ground black pepper and salt, to taste
1/4 cup dry white wine
1 1/2 tablespoons butter, melted
1 1/2 cups chicken broth
1/4 cup cream sherry
1 3/4 tablespoons Wonder flour
chopped flat leaf parsley for garnish

  • Preheat oven to 400°.
  • Heat 2 tablespoons butter and oil in dutch oven over medium-high heat.
  • Add onions and saute’ until translucent.
  • Add tarragon and cook 10-15 minutes more until onions are browned.
  • Generously season pork roast with FRESH ground sea salt and black pepper.
  • Push onions to the edge of the pan and add pork roast, searing quickly on each side.
  • Season melted butter and pour evenly over tenderloin.
  • Whisk together the wine, cream sherry, chicken broth and soup mix. Pour over tenderloin and onions.
  • Roast 20 minutes.
  • Reduce oven temperature to 325°.
  • Roast 30 minutes more or until cooked through.
  • Remove to cutting board and let rest 10 minutes.
  • Slice pork.
  • Serve with mashed potatoes or cornbread stuffing and top with gravy.
Marilyn Lesniak

Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn

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