Ingredients
1 pork loin (about 2-3 lb)
2 large onions, thinly sliced
2 cloves garlic, minced
2 tbsp olive oil
1 cup chicken broth
1/2 cup white wine (optional)
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
2 tbsp butter
1 tbsp flour
Directions
1. Preheat your oven to 375°F (190°C).
2. Season the pork loin with salt and pepper on all sides.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat.
4. Sear the pork loin in the skillet until all sides are browned. Remove the pork loin and set it aside.
5. In the same skillet, add the sliced onions and sauté until they begin to soften and caramelize, about 5-7 minutes.
6. Add the minced garlic to the onions and cook for an additional 2 minutes.
7. Stir in the dried thyme and dried rosemary, and then pour in the chicken broth and white wine (if using). Bring to a simmer.
8. Return the pork loin to the skillet, nestling it among the onions.
9. Transfer the skillet to the preheated oven and roast for 25-35 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
10. Once cooked, remove the pork loin from the skillet and let it rest on a cutting board, loosely covered with foil.
11. Place the skillet back on the stovetop over medium heat and bring the onion mixture to a simmer.
12. In a small bowl, mix the flour with the butter to form a paste (also known as a beurre manié).
13. Whisk the beurre manié into the onion mixture to thicken the sauce.
14. Slice the rested pork loin and serve with the onion sauce.