Stuffed Pork Tenderloin on Caramelized Onions

Total time: 45 minutes
    Pork tenderloin lend itself very well to stuffing. Here we stuff it with savory mushrooms and roast it on a bed of onions.    

 Ingredients:

• 14oz (420gr) pork tenderloin
• 3 tbs olive oil - 1 for stuffing and 2 for basting
• 1 1/2 tsp paprika
• 1 clove garlic
• 1/3 cup chopped mushrooms, about 1oz (3gr)
• 2 tbs dry bread crumbs
• 1 tsp dried basil
• 2 tbs red wine vinegar
• Caramelized Onions
• 1 1/2 onions
• 1 tbs butter
• 2 tbs red wine vinegar
• 2 tbs brown sugar

 Instructions:

• The stuffing:  Chop mushrooms and mince or crush garlic.
• Heat 1 tbs olive oil in small skillet over medium heat. Add paprika and sauté for 1 minute.
• Add mushrooms and garlic and sauté for 3 - 4 minutes, until starting to brown and soften.
• When mushrooms are done put into a small bowl and add bread crumbs and basil; mix well.
• The pork: Butterfly pork tenderloin - cut it in half lengthwise leaving 1/4 inch intact along the edge, so that you can open it like a book.
• Open it and give it a couple of whacks with a meat mallet so that it lies flattish... or pound lightly with the edge of a plate.  You just want it to be flat and easy to work with.
• Spread mushroom mixture on one side of pork about 1/8 inch from the edge. 
• Fold other side over and tie with kitchen string.  Cut five 6 inch lengths of string and wrap around pork and tie every 2 inches - making certain that you do one as close to each end as possible.
• Caramelized Onions these are started in a skillet and finished in the oven
• Slice onion thickly.
• Heat butter in a nonstick skillet over medium-high heat.  Add onions and sauté until tender, about 5 minutes.
• Add vinegar and brown sugar.  Stir well to melt sugar and combine.
• Spoon onions into a small roasting pan, arranging so pork will just fit on top.
• The rest: In a small bowl whisk together remaining 2 tbs olive oil and vinegar.
• Place pork on onions and roast in 400F (200C) oven for 30 - 40 minutes, depending on size, until done, basting periodically with oil/vinegar mixture.
• When done, slice and serve. It is done when 'juices run clear', so - either poke it, slice it and take a peak or, best method, use a meat thermometer.  Pork is done when internal temperature reaches 155F.