Pork Tenderloin with Spicy Onion Crust

Enjoy a tasty pork tenderloin combined with a spicy onion crust

You can let the tenderloin marinate overnight to incorporate the best flavoring. It's a little time consuming, but well worth the effort.

Pork Tenderloin with Spicy Onion Crust
(makes about 6 hearty servings)

2 pounds pork tenderloin
2 large onions, thinly sliced
3 tablespoons olive oil (divided use)
¾ teaspoon dried rosemary
2 teaspoons Tabasco
1 clove garlic, minced
2 tablespoons dry white wine
4 tablespoons finely crushed bread crumbs

Combine onion slices, 1 tablespoon olive oil, rosemary, Tabasco, and garlic in a bowl and mix well. Add pork tenderloin, turn to coat, and cover bowl or dish with plastic. Refrigerate overnight (or a minimum of 2 hours).

When ready to prepare, heat 1 tablespoon olive oil in a skillet. Set the tenderloin aside, leaving the onion mixture. Pour into skillet and sauté for two minutes. Reduce heat and let simmer for about 15 minutes. Stir to keep onions from burning (add water if needed). Include wine and continue to simmer.

Preheat oven to 400 degrees F. In a separate skillet brown all sides of the the pork loin in the remaining olive oil.

Coat a baking dish with cooking spray. Add the tenderloin. First cover with the onion mixture, then coat with bread crumbs, pressing with fingers. Roast for about 45 minutes (be sure the insides reach 150 degrees F.). Let stand about 10 minutes, slice, and serve.