Pork Loin with Tuscan-Inspired Rosemary Gravy

Directions

1. Preheat oven to 350 degrees. Prepare the pork tenderloin, removing any silver-skin and tendon. Pat dry with a paper towel and sprinkle with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat and then sear the pork tenderloin, roughly 3-4 minutes per side (8-10 minutes total) over medium-high heat. Be sure to develop a nice bit of char on the roast AND in the pan.
3. Transfer to a sheet pan and roast in the oven for 10-15 minutes (10 minutes for medium, 15 minutes for well). Cook to an internal temperature of 165 deg F.
4. In the same pan used to sear the pork tenderloin, melt the butter. When no longer bubbling, add olive oil and sauté the onions over medium-high heat until brown, about 8 minutes.
5. Add flour and stir to mix with onion and oil. Then add heavy cream, beef stock, thyme, marjoram, rosemary and salt. Return to low boil. While thickening, use the edge of a wooden spoon or spatula to release any remaining char and dippings on the bottom of the pan that didn't release during the sauté of the onions. Remember the cooled sauce will be thicker than in the hot pan. Add salt and pepper to taste.
6. When the pork tenderloin is done, tent for 3-5 minutes. Slice into 1/2" medallions. Ladle the gravy over the pork and finish with sprinkle of balsamic vinegar.