1 lb Pork Tenderloin, trimmed
1 medium Red Onion, cut into eighths
1 T. mined fresh Rosemary
2 t. Olive Oil
1/4 t. Salt
1/4 t. freshly ground Black Pepper
40 Black Olives, pitted
Preheat oven to 375. Cover a small baking sheet with foil. Place the pork, onion and rosemary on the pan. Drizzle the oil over all. Sprinkle with the salt and pepper. With clean hands, rub the pork and onion to coat evenly with the seasonings.
Roast for 20 minutes. Scatter the olives over the onions and toss to combine. Return to the oven and roast for about 15 minutes, or until an instant read thermometer inserted in the center registers 155 degrees. Let stand for 10 minutes before slicing.