Monday, January 17, 2011

Pork Tenderloin with Caramelized Onions

I've seen different versions of this recipe in cookbooks and online. After making a batch of caramelized onions, I decided to come up with my own version. There's no trick to this one, very simple to prepare and easy to scale, if needed. The flavors are delicious and the caramelized onions help to lock in the moisture of the pork. I served it with a simple beet salad. Give it a go!

2 1-lb pork tenderloins
1 Tbsp extra virgin olive oil
sea salt
freshly ground black pepper
1 cup caramelized onions

  1. Preheat oven to 375 degrees F.
  2. Season tenderloins with salt and pepper.
  3. In a large cast-iron or another oven-proof skillet, add olive oil and sear tenderloins on all sides, about 1-2 minutes per side.
  4. Top tenderloins with caramelized onions, about 1/2 cup per tenderloin.
  5. Carefully transfer skillet to oven and continue cooking for approximately 15-20 minutes or until the pork's internal temperature reaches 145 degrees F.
  6. Remove from oven and transfer pork to a cutting board. Tent with foil and let rest for 3 minutes.
  7. To serve, cut tenderloin into 1/2 inch slices and transfer to a plate. Serve with simple beet salad or your favorite veggie side.

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