Pork & potatoes that I didn't like much but everyone else did

Pork tenderloins (2, about 3.5 lbs or so)
Onion soup mix
Potatoes of your choice (5-7)
Yellow onions (2)
S&P, whatever else you like
Dill
Chicken broth
White wine

Coat the tenderloins in the soup mix and brown a bit in an oven-safe pan on medium-high heat all around about five minutes. The mix has plenty of salt so don't worry about seasoning.
While these are cooking slice two onions quite thin and chop potatoes into inch(ish) cubes.
Deglaze pan with 1/8 cup chicken broth and a splash of white wine.
Cover pork with onions and place potatoes where ever you like.
Season potatoes & onions with salt & pepper and a good bit of fresh dill.
Throw the whole thing into 410 oven until the pork registers 145 internal temperature (a good, set & forget digital meat thermometer is tenderloin's best friend), about twenty minutes.
Remove the tenderloins and wrap in foil to rest for ten minutes or so, during which the potatoes & onions should be placed back in the oven (now 430 degrees) as the potatoes are most likely still a bit raw.
If the pan is drying out add a bit more broth.

Slice tenderloin into medallions and return to the onion/potato gravy.

I didn't care too much for this meal as the onions and (yukon gold) potatoes got a bit sweet which I didn't want but everyone who ate it raved so whatever.