Combine vinegar, sugar, mustard, and onion powder in a gallon-size zip top plastic bag. Add tenderloins; and turn to coat in marinade. Let stand 30 minutes or up to 2 hours.
Remove tenderloins from marinade, discarding marinade. Combine garlic, peppercorns, rosemary, parsley, sage, 1 tsp thyme, and salt in a small bowl.
Pat tenderloins dry; coat both sides with peppercorn mixture, pressing to adhere.
Heat oil in a large skillet over medium heat; add tenderloins, in batches, and cook 7 to 8 minutes or until browned on all sides, turning occasionally.
Transfer tenderloins to a foil-lined large rimmed baking sheet. Bake 12 to 18 minutes longer or until a meat thermometer inserted in thickest portion reads 165°F. Let stand 10 minutes before slicing.
Meanwhile, melt butter in a 3-quart saucepan over medium-high heat. Add onion and cook for 5 minutes or until tender, stirring occasionally.
Reduce the heat to low. Add flour to pot and whisk for 8 minutes or until smooth and light brown.
Stir in ½ tsp thyme and poultry seasoning. Increase heat to medium. Whisk in broth and bring to a boil. Cook until thickened, whisking. Season with salt and pepper, if desired.
Nutritional Information
Main
Total
Servings
6
Fat (g)
10
10
Sat. Fat (g)
5
5
Protein (g)
43
43
Carb (g)
8
8
Fiber (g)
1
1
T. Sugs (g)
2
2
A. Sugs (g)
2
2
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