1largeyellow onionpeeled and sliced into 4 thick rings
1 to 1 ½poundspork tenderloin
3Tablespoonsbutter, softened
1 ½teaspoonskosher salt
1/2teaspoonblack pepper
1/2teaspoondried thyme
1teaspoondried basil
1 teaspoongarlic powder
1teaspoononion powder
1/4cupwater
Instructions
Preheat oven to 400 degrees F. Layer onion in the bottom of a small roasting pan. Pat dry the pork.
Rub the pork evenly with butter and place on top of the onions. Add 1/4 of a cup of water to the bottom of the pan to prevent the onions from burning.
In a small bowl, combine the salt, pepper, thyme, basil, garlic powder and onion powder. Sprinkle evenly over the pork tenderloin and slightly press into the butter.
Cook for 27 to 35 minutes, or until the internal temperature reaches 145 degrees F. Remove from the oven and allow to rest for 10 minutes before slicing. Drizzle pan sauce over the pork when serving.
Notes
Resting the Meat. Resting the pork tenderloin after it comes out of the oven is a crucial step. This allows the juices to redistribute throughout the meat, resulting in a moist and flavorful dish.
Quality of Ingredients. Using high-quality ingredients can significantly enhance the taste of your dish. For instance, using fresh herbs instead of dried ones (where possible) can bring out more vibrant flavors.
Avoid Overcooking. Pork tenderloin can easily become dry if overcooked. To prevent this, use a meat thermometer and pull the pork out of the oven when it reaches 145 degrees F. Remember, the meat will continue to cook a little even after it's removed from the oven due to residual heat.
Seasoning. Don't rush the seasoning process. Allow the seasonings to meld with the pork for at least 15 minutes before cooking. If you have time, let it marinate in the fridge for a few hours for even better flavor.