French Onion Soup Roasted Pork Tenderloin
Prevent your screen from going dark
2 - 1
homemade french onion soup*
The Seeker Wines Pinot Noir
6 - 8
sprigs fresh thyme
shredded provolone/mozzarella cheese blend
Preheat oven to 450º.
Pat pork tenderloins dry and cut off silverskin; season with salt and pepper.
Add olive oil to dutch oven and heat to medium-high.
Sear tenderloins on all sides until brown, approximately 2 - 3 minutes per side. Remove from pan; set aside.
Add french onion soup and wine to dutch oven; deglaze pan (that's where you scrape off the good crispy bits stuck on the bottom of the pan with your wooden spoon).
Add pork tenderloins back into pan, along with 4 - 6 sprigs thyme. Cover with sauce and transfer to oven; roast for 12 - 15 minutes or until pork reaches an internal temperature of 150º.
Remove tenderloins from pan, set aside and keep warm in a foil tent. Remove and dispose of thyme stems.
Heat Pinot Noir French Onion sauce over medium-high heat on stovetop until reduced to a thick sauce.
Cut tenderloins into 1 inch thick slices; top with Pinot Noir French Onion sauce.
Sprinkle cheese blend on top of sliced pork and place under broiler for about 2 minutes or until cheese is melted.
Optional: Garnish with thyme sprigs.
* In place of homemade french onion soup, you can substitute canned soup or 1 cup beef stock with 1 cup of caramelized onions. I use a combo of red and white onions for my soup.
Tried this recipe?