Pork Tenderloin With Rosemary

• 2 (1 lb. each) whole pork tenderloins
• 3 cloves garlic, minced
• 4 small onions, quartered
• 1/4 c. margarine, divided
• 1/2 to 1 Tbsp. dried rosemary
• 1 Tbsp. vegetable oil
• 1 1/2 c. water
• 1/2 c. Madeira wine
• 3 Tbsp. flour
• salt and pepper to taste

1. Heat oven to 325u0b0.
2. Rub tenderloins with salt and pepper and place in baking dish. Sprinkle with garlic and arrange onions around pork.
3. Melt 1 tablespoon margarine and combine with rosemary. Boil. Drizzle over pork and onions.
4. Bake 45 to 60 minutes until tender and cooked through (170u0b0). Remove pork and onions from pan. Add water to pan and deglaze.
5. Stir in wine. Blend together flour and remaining margarine. Add to sauce and heat to simmer, stirring until sauce thickens.
6. Season to taste. Slice and serve with onions and sauce. Serves 8.

pork tenderloins, garlic, onions, margarine, rosemary, vegetable oil, water, madeira wine, flour, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=211709 (may not work)