Easy Pork Tenderloin

Preheat oven to 425ºF.

Remove any large areas of silver skin (layer of white, opaque connective tissue on surface of the meat) from pork if present. This can easily be removed by sliding a paring knife alongside the tissue to remove. Drizzle pork with 1 tablespoon olive oil and rub all over to coat evenly. Sprinkle evenly with the kosher salt and pepper.

Heat the remaining 1 tablespoon olive oil in a deep, oven-safe pan over high heat. Sear each side of the pork until nice and golden, about 2–3 minutes per side. Once browned, remove from pan and set aside on a plate.

Add onion wedges to the same pan. If there are not enough drippings from the pork, add olive oil as needed. Cook onions over medium-high heat until they start to brown.

While onions are cooking, brush tenderloin with spicy mustard. Sprinkle dried thyme and tarragon over tenderloin until evenly coated. Lay tenderloin over onions (make sure pork is laying on top of the onions, not touching the bottom of the pan). Insert a meat thermometer into the deepest part of the tenderloin and place pan into the oven.

Roast until pork reaches an internal temperature of 145ºF, approximately 20–30 minutes. Once 145ºF, carefully remove from oven. Heat pan again over medium-high heat. Remove pork once again and lay on a cutting board. Cover with aluminum foil for 5 minutes.

While meat is resting, add chicken broth to onions and heat through. Using a wooden spoon, scrape any bits of goodness from the bottom of the pan and mix into the sauce.

To serve, slice tenderloin across the grain (as pictured, into small rings) and slather with tasty onions and sauce.