Peel the onion and the garlic clove. Slice them up.

Pour some olive oil in a large non-stick pan and place it over medium heat. Once the oil is hot, add the sliced garlic, the clove and the bay leaves.

Stir and gently fry the garlic for 3 minutes. Then add the sliced onion.

Stir again now bake the onion and garlic under a lid until tender. This will take a while, about 35 to 45 minutes over moderate heat. Stir very regularly to prevent the onions from burning. In the end the onion should be golden brown.

Then remove the onion from the pan (discard the bay leaves and clove) and put it on a clean plate until needed later on. Don’t wipe the pan clean but add another drop of olive oil. Place it back over high heat and add the tenderloin as soon as the oil is piping hot.

Sear the pork on one side for a couple of minutes until brown and then turn the tenderloin over to bake it on the other side until browned. Then season the pork with a little pepper and salt. Also add the vermut or white wine.

Turn the heat lower and put a lid on the pan. Let the pork cook for about 12 to 15 minutes until tender on the inside but still juicy and pink. Turn the pork over regularly so it cooks evenly. Then add the caramelized onions back to the pan.

Let the onions warm through for another 3 minutes. Then remove the pork from the pan and slice up thickly. Put the sliced pork onto deep plates and top with the caramelized onions. Drizzle with the remaining sauce and serve hot.