Onion-Smothered Pork Tenderloin Recipe

This yummy recipe is from the Complete Cooking Light Cookbook, published in 2000 (ISBN 0-8487-1945-X), on page 334. I've seen it resurface at Costco several times. Next time you see it, grab it along with a package of pork tenderloins and a bag of onions for dinner that night! It's become a family favorite with a few changes...

1 package pork tenderloins

2 teaspoons butter or margarine

1 large onion, sliced into rings

1/4 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 to 1 teaspoon Penzeys Bavarian Seasoning

Preheat oven to 400F. Trim fat from pork, cut a lengthwise slit down the center of each tenderloin, about 2/3 way through. Place in shallow rectangle baking dish.

Melt butter or margarine in large nonstick skillet over medium high heat. Add onion and saute 5-6 minutes or until tender. Add thyme, salt and pepper. Sprinkle Bavarian Seasoning on tenderloins and then add/spread onions into the cut and on top.

Bake at 400 until meat thermometer reads 160. Cooking Light says it would take 45 minutes, but in my Chantal baking dish, it cooked a little faster and hit 160 in 30 minutes. So start checking around 20-25 minutes to see how fast your oven is.

Serves 6