Herb Crusted Pork Tenderloin
Ingredients
Package of Pork Tenderloin
1 yellow onion
LOTS of herbs (suggest thyme, oregano, basil, Tony Chachere's, Rosemary, etc)
Olive Oil
Bottle of Allegra (?) – you can normally find it near the wisticher sauce
Instructions
Take the spices and pour most of it into a large bowl or plate. You will need enough to coat all the pork, so might take the whole bottle of each (except the Tony’s).
Take a skillet that is large enough to fit one of the tenderloins. Put enough olive oil in the pan to coat the bottom. Heat the pan over medium-high heat. Make sure and don’t burn the oil.
Take pork tenderloin out of package and thoroughly coat the pork in the spices. Most packages have 2 tenderloins in them.
One at a time, place the pork in the hot skillet. Sear all sides. You don’t want to cook the pork all the way through; you only want to sear the sides to keep the juices in. Be careful not to burn the herbs. I suggest using tongs to turn the pork. A minute or two on each side should be plenty of time.
After all sides are seared, to include the ends, place in a baking dish.
Repeat above for all the tenderloins.
Cut up onion and place on and around the pork. Shake the bottle of Allegra and pour over the pork. Add some wisticher sauce if you like and/or some white wine. What you are wanting is lots of liquid in the pan. However, I would suggest that you don’t put more liquid that about half way up the side of the pork.
Cover the dish with aluminum foil and cook in a 300 to 350 degree oven for 3 to 4 hours.
Take out and cut into medallions.
Pork will be VERY tender. It might be so tender that you can cut it with a fork. If it is too soft to cut with a knife, I suggest you pull it all apart and use it for sandwhiches.