1 TBS butter
3 TBS olive oil
3 garlic cloves, minced (the PAMPERED CHEF garlic press is the best I have ever used!)
1 1/2 tsp. fresh rosemary
course salt and fresh ground pepper
1 lg red onion, julienne
3-4 pound pork tenderloin
Mix the oil and spices together. Rub it into the tenderloin. I did this in the morning. Refrigerated it several hours; then put into oven around 4pm. Slice the onion and place over and around the pork.
Preheat oven to 450. Roast pork until browned, 25-30 minutes. Reduce oven temperature to 350 , continue cooking (tented with foil) , until an instant-read thermometer inserted into the thickest part registers 155 degrees and the juices run clear.
I cooked mine in the Demarle flower mold. The minimal clean up was remarkable.