My family and I just returned from a weeklong vacation at Lake Michigan. We try to go at least once every summer, and we always come back wishing we lived closer to it. On the other hand, maybe we appreciate it more because we relate it with being away from all the daily obligations and responsibilities — just us. Just doing/not doing whatever we want. The hardest decisions being when we should get to the beach and which ice cream flavor to order each night. And the sunset shown here really is a picture we took while we were there last week. As they say, “my cup overfloweth.”
Now that we’re back, my pace is still slower than normal, which is a good thing. I’d like to make a really nice family meal without too much time and effort. This pork tenderloin recipe is just the thing. All it really needs with it are some boiled redskin new potatoes and maybe some baby peas. Easy and delicious.
Roast Pork Tenderloin with Caramelized Onions
1 pork tenderloin (split into halves, as it is usually sold)
2 Tablespoons each olive oil and white balsamic vinegar
½ Tablespoon dry mustard
salt and pepper
1 large sweet onion
2 Tablespoons olive oil
1 Tablespoon butter
pinch of salt
pinch of sugar
Preheat oven to 325 degrees Fahrenheit. Place tenderloin in canola-oil sprayed roasting pan. Drizzle with olive oil and vinegar on each side of meat. Season with dry mustard, salt and pepper, sprinkling over both sides. Place in oven, uncovered, for about 1 hour. Pork will be done when a meat thermometer pierced into thickest part of meat registers 150-160 degrees. Let meat rest for 10 minutes after removing from the oven. Slice 1-inch thick for serving. Pour pan juices over sliced pork.
Letting the meat rest before slicing allows more of the natural juices to remain in it, instead of all over your cutting board. Your pork tenderloin will be moist and tender.
While pork is in oven, melt olive oil with butter in skillet over medium heat. Slice onion in half and then in thin slices. Place in pan and season with salt and sugar. Stir occasionally while continuing to cook until onions are browned and tender, about 45 minutes to an hour. Serve with tenderloin. Makes enough for 4 to 6 people.
As you can see, the onions shrink down a lot, so if you enjoy these, make more next time!
So we’re not on vacation anymore, but we’ll have this good family dinner and talk about how much fun we had by the lake. Daily responsibilities are back, and so are some of the tougher decisions in life. Still, I’ve noticed that I’m not the only one happily moving slower around here. The kids didn’t have much to do today, and they didn’t complain about being bored even once. My husband is smiling more, and not just because he likes pork tenderloin.