Pork Tenderloin with Roasted Onions + Dead Rooster Co. Black Gold Rub Product Review
Again, I am thrilled to be able to share my taste-bud's experience with the rubs that the fine people at Dead Rooster Co. make. The first of the two varieties they generously sent me, I shared with you on some cod tacos. Now, feast your eyes on the second rub called Black Gold.
This rub has a base of chocolate coffee grounds. What the what. How could a pacific NW girl like myself resist such a concoction? I can see this balanced mixture working on a variety of things, but I thought pork would have to be the first stop. I'm using a tenderloin because of the juicy, and of course tender, outcome you get in a short amount of time. Let's dive in.
If there was only a way you could smell the aromas that came out of my kitchen ... well, the riches I'd earn would make Richard Branson's dough seem like petty cash. Look up my friend's at Dead Rooster Co. Try their rubs. You wont regret it.
Pork Tenderloin with Roasted Onions
About 2-4 serving sizes
1.5 lb pork tenderloin
4 small white onions
3 Tablespoons Dead Rooster Co Black Gold Rub
1 Tablespoon vegetable oil
1 Tablespoon fresh thyme leaves
- Preheat the oven to 400°F. Pat the tenderloin dry with paper towels, then smother the rub onto the pork getting into all of the nooks and crannies.
- Peel then quarter the onions, leaving most of the root core intact. Strip the thyme leaves off of the stems and set aside.
- Get your skillet to high heat, then sear each side and ends of the tenderloin, about 3-5 minutes each side. Turn off the heat, then add the onions around the pork in the skillet.
- Roast in the oven for about 25 minutes, when the onions are getting golden. Take out of the oven, then add the fresh thyme leaves to the onions. Let the pork rest for about 10 minutes, then slice and serve.