Pork Tenderloin with Caramelized Onions
Pork Tenderloin with Caramelized Onions
Ingredients
For the Pork Tenderloin
- 1 1/2 pounds pork tenderloin, silver skin removed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon fresh thyme, chopped
For the Caramelized Onions
- 3 yellow onions, thinly sliced
- 2 tablespoons butter
- 1 teaspoon brown sugar
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
Instructions
- 1
Preheat oven to 400°F. Pat the pork tenderloin dry with paper towels. Season generously with salt, black pepper, and chopped fresh thyme.
⏱️ 5 min•🌡️ 400
- 2
Heat olive oil in an oven-safe skillet (cast iron recommended) over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side. This should take about 8-10 minutes total.
⏱️ 10 min
- 3
Transfer the skillet with the seared pork tenderloin to the preheated oven. Roast for 15-20 minutes, or until an internal temperature of 145°F is reached. Remove from oven, transfer pork to a cutting board, and tent with foil. Let rest for at least 10 minutes.
⏱️ 20 min
- 4
While the pork is roasting, melt butter in a separate large skillet over medium-low heat. Add the thinly sliced yellow onions and a pinch of salt. Cook, stirring occasionally, for 25-30 minutes, or until the onions are deeply golden brown and very soft. This process requires patience for proper caramelization.
⏱️ 30 min
- 5
Once onions are caramelized, stir in the brown sugar and balsamic vinegar. Cook for another 2-3 minutes, stirring constantly, until the liquid has reduced and coated the onions.
⏱️ 3 min
- 6
Slice the rested pork tenderloin into 1/2-inch thick medallions. Serve immediately, topped with a generous portion of the caramelized onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Tenderloin with Caramelized Onions
Ingredients
For the Pork Tenderloin
- 1 1/2 pounds pork tenderloin, silver skin removed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon fresh thyme, chopped
For the Caramelized Onions
- 3 yellow onions, thinly sliced
- 2 tablespoons butter
- 1 teaspoon brown sugar
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
Instructions
- 1
Preheat oven to 400°F. Pat the pork tenderloin dry with paper towels. Season generously with salt, black pepper, and chopped fresh thyme.
⏱️ 5 min•🌡️ 400 - 2
Heat olive oil in an oven-safe skillet (cast iron recommended) over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side. This should take about 8-10 minutes total.
⏱️ 10 min - 3
Transfer the skillet with the seared pork tenderloin to the preheated oven. Roast for 15-20 minutes, or until an internal temperature of 145°F is reached. Remove from oven, transfer pork to a cutting board, and tent with foil. Let rest for at least 10 minutes.
⏱️ 20 min - 4
While the pork is roasting, melt butter in a separate large skillet over medium-low heat. Add the thinly sliced yellow onions and a pinch of salt. Cook, stirring occasionally, for 25-30 minutes, or until the onions are deeply golden brown and very soft. This process requires patience for proper caramelization.
⏱️ 30 min - 5
Once onions are caramelized, stir in the brown sugar and balsamic vinegar. Cook for another 2-3 minutes, stirring constantly, until the liquid has reduced and coated the onions.
⏱️ 3 min - 6
Slice the rested pork tenderloin into 1/2-inch thick medallions. Serve immediately, topped with a generous portion of the caramelized onions.
⏱️ 2 min