Sticky Pork Tenderloin

Saturday Jan 8 we had some old friends, Patty And Dwight over for dinner. Crazy we haven't seen them for at least 3 years. One of my resolutions was to be a better friend. More of that later. Anyway I looked through some cookbooks and magazines and found this sticky pork tenderloin with balsamic grilled onions out of a cookbook Abby bought me last Christmas. It turned out great! I will definitely make it again. Well I'm sorry I can't seem to rotate my picture. I need to add improve my computer skills to my resolution list. Bare with me I'll get better. As you can see (sideways) I wore a plain black dress with an antique fur collar. I forgot I had the collar and love it with the dress. I wore my black flat boots and felt great. The dinner turned out perfect I wasn't rushing around like a nut either. The menu was goat cheese dip with veggies, martinis, winter fruit spinach salad with my dressing, sticky pork tenderloin/ balsamic onions ,cauliflower and green beans. We had sauvignon blanc with dinner. Dessert I bought some pistachio gelato and served the christmas cookies we also had coffee with baileys. And they stayed late! Long Nights and Log Fires is the cookbook and here is the recipe:

Sticky pork Tenderloin with a pecorino crust, mustard mash, and balsamic onions

2 x 14 oz pieces of whole pork tenderloin

3 T olive oil

1 1/2 c finely grated pecorino cheese

a small bunch of rosemary, chopped

salt and pepper

mustard mash

2 heads cauliflower

2 T spicy mustard

2 cloves garlic crushed

4 T buttermilk

3 T olive oil

balsamic onions

2 T olive oil

4 red onions

1/3 c balsamic

serves 4

Preheat to 400*

Rub the pork with olive oil. Mix cheese with rosemary spread over a sheet of parchment. Roll the pork in the mixture, pressing down well so they are evenly coated. Put them in a roasting pan and drizzle with olive oil. Roast in the preheated oven for 30 to 40 minutes. I did just 30. I hate dry pork. Let rest 15 minutes before slicing.

To make the mash, steam the cauliflower. I just used the florets. Drain and mash with the garlic, mustard, buttermilk, and oil. Cover and roast with the pork.

To make the onions, heat the olive oil in a cast iron skillet and add the onions. Cook for 4-5 minutes until light golden and starting to soften. Add the balsamic and 3 T water. Cook slowly about 10 minutes. Season with salt.

I sliced the pork and plated the onions kinda drizzled over the meat and the mash. Enjoy!