Serves 2-3

Inspired and adapted from my friend Brooks

• 1½ pounds pork tenderloin

• 3 tablespoons Dijon mustard

• 3 tablespoons brown sugar

• 1½ tablespoons olive oil (plus extra olive oil for later)

• 2-3 gloves garlic, minced

• 1½ teaspoons fresh thyme, minced

• 1 onion, halved and thinly sliced

• Salt and pepper

1. Preheat oven to 375°F. In a small bowl, combine the Dijon mustard, brown sugar, 1½ tablespoons olive oil, garlic, and thyme. Mix everything together

2. Take a baking pan, glass baking tray, or skillet (I use a skillet) and layer the sliced onions on the bottom. Pat dry the tenderloin and season both sides with salt and pepper. Lay the tenderloin on top of the onions

3. Brush about half of the mustard mixture to the top half of the pork. Cover the pan or skillet with aluminum foil and bake for approximately 40 minutes, until the internal temperature is around 130-135°F. Cooking time may vary depending on the vessel you put the tenderloin in and the size of the tenderloin, so let the internal temperature dictate when you take the tenderloin out. You also want to slightly undercook the pork as it will finish cooking on the stove.

4. Get a clean skillet or a stovetop griddle and heat it up over medium heat. Once hot, place the tenderloin with the mustard mixture side down on the griddle to sear it for about 3-4 minutes. Leave the onions in the skillet

5. As the tenderloin sears, slather the upturned side with the remaining mustard mixture. Once the bottom of the tenderloin has formed a nice light to dark brown color, carefully flip the tenderloin and sear the other side for an additional 3-4 minutes, again, until it forms a crust with a nice light to dark brown color.

6. Remove the tenderloin from the heat and cover with aluminum foil and let it rest for 10 minutes.

7. As you’re searing the tenderloin, drain the liquid from the leftover onions that were in the skillet. Add 1-2 tablespoons of olive oil to the skillet and grill the onions until they’re a dark brown color. Add a bit more olive oil, if the onions aren’t grilling properly. Once done, set aside until ready to eat

8. Following the 10 minutes of rest, slice the tenderloin against the grain. To plate, put a layer of grilled onions on the plate and top with the sliced tenderloin. Pairs well with baked green beans

9. Enjoy!