Roast Pork Tenderloin With Pearl Onions

• 2 whole boneless, very lean pork tenderloins, about 1 1/2 pounds
• Salt and freshly ground pepper to taste
• 2 tablespoons vegetable oil
• 1 teaspoon cumin
• 2 teaspoons fresh chopped rosemary, or 1 teaspoon dried
• 1 bay leaf
• 12 pearl onions or small peeled white onions
• 8 small waxy red potatoes, peeled
• 1/4 cup chicken broth, fresh or canned

1. Preheat oven to 425 degrees.
2. Sprinkle tenderloins with salt and pepper.
3. Put the tenderloins in a small roasting pan large enough to hold them side by side, and brush with oil.
4. Sprinkle evenly with cumin and rosemary.
5. Add bay leaf.
6. Cook the pork over medium heat on top of the stove, turning so the pieces are lightly browned all over.
7. Put in the oven.
8. Meanwhile, put the onions and potatoes in a saucepan.
9. Cover with water and salt to taste.
10. Bring to a boil and simmer 5 minutes.
11. Drain well.
12. Scatter the onions and potatoes around the meat.
13. Turn the pork, and continue baking 30 minutes, basting once in a while.
14. Drain fat from the pan, and discard bay leaf.
15. Add chicken broth, return to the oven, and bake 5 minutes more.
16. Remove from oven, and cut pork crosswise into slices.
17. Sprinkle with parsley, and serve immediately with onions, potatoes and pan gravy.

pork tenderloins, salt, vegetable oil, cumin, rosemary, bay leaf, pearl onions, waxy red potatoes, chicken broth

Taken from cooking.nytimes.com/recipes/1339 (may not work)