CARAMELIZED ONIONS & MUSHROOMS ON PORK TENDERLOIN
Caramelized Onions & Mushrooms on Pork Tenderloin is such a flavorful main dish! The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.
Provided by Carrie Tyler
Categories Main Course
Time 55m
Number Of Ingredients 15
Steps:
- You can make the Caramelized Onions & Mushrooms a day or two ahead and store them in the fridge or make them while you cook the pork tenderloin.
- For the mushrooms, you can either buy them already sliced or whole and slice them yourself.
- Peel the onion, slice in half, then thinly slice. Slices should be about the width of the chefs knife.
- Once they are all sliced, separate the onions with your fingers.
- To a large preheated skillet, drizzle the olive oil and then add the onions. Stir to coat in the oil, add salt and pepper. Cook the onions on medium-low heat for 20 minutes, stirring every 5 minutes or so.
- Push the onions over to one side of the skillet and add the Ghee or butter to the open space and then the mushrooms. Saute the mushrooms for 10 minutes until browned.
- Then mix the onions and mushrooms together, add the oregano and balsamic vinegar, and cook down for a final 10 minutes.
- At this point, you can keep it warm or save it in a glass storage container in the fridge so that you can reheat it later.
- Make the pork spice rub by adding to a small mixing bowl, the Dried Oregano, Garlic Powder, Onion Powder, Salt, and Pepper. Stir to combine.
- Spray or rub all sides of the pork tenderloin with extra virgin olive oil, then sprinkle and rub the seasoning all over the outside. Then place the tenderloin under the broiler for 5-8 minutes until the top is nicely browned. Move the pork down to the center rack and cook at 400 F degrees for 10-15 minutes or until the internal temperature reaches 145 F.
- When the pork tenderloin is done cooking, let it rest for 10 minutes tented with aluminum foil to allow the juices to redistribute. Then slice the pork and serve with the Caramelized Onions and Mushrooms.
Nutrition Facts : Calories 305 kcal, ServingSize 1 serving
PORK TENDERLOIN WITH APPLES AND ONIONS
This is an easy, tasty main dish for the family on a weeknight. While the pork is in the oven, it's simple to steam a veggie side and prepare a quick salad.
Provided by Bibi
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
- Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
- Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
- Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
- Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
- Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
- Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
- Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 12.8 g, Cholesterol 103.5 mg, Fat 12.9 g, Fiber 2 g, Protein 36 g, SaturatedFat 3.8 g, Sodium 562.7 mg, Sugar 8.8 g
PORK WITH CARAMELIZED ONIONS
Caramelized onions have just a hint of sweetness, which complements the mild flavor of pork tenderloin.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Cut pork into 1/2-inch slices. Sprinkle both sides of pork with salt and paprika.
- Heat 10-inch nonstick skillet over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until no longer pink in center. Remove pork from skillet; keep warm. Wipe out skillet.
- Heat same skillet over medium-high heat. Cook onion in skillet 1 minute, stirring frequently. Reduce heat to medium. Stir in sugar. Cook about 3 minutes longer, stirring frequently, until onion is soft and golden brown. Spoon over pork.
Nutrition Facts : Calories 160, Carbohydrate 4 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g
CARAMELIZED-ONION PORK
We live in a farming community, and one of our main crops is onion. When I competed in a cooking contest at the Idaho-Eastern Oregon Onion Festival, I was flabbergasted when I won the top three prizes. This was the first-place recipe. -Nell Cruse, Ontario, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally., Place the pork in a 13x9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Top with onion mixture., Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 191 calories, Fat 6g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 207mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
PORK LOIN WITH CARAMELIZED ONIONS
We love onions and caramelized is one of our favorite ways to have onions with meat! This recipe was out of Taste of Home magazine and instantly became a hit with my family! I hope you enjoy it as well.
Provided by Dine Dish
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally.
- Place the pork in a 13 x 9 x 2 baking dish coated with nonstick cooking spray.
- Sprinkle with salt and pepper.
- Top with onion mixture.
- Bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer reads 160 degrees.
- Let stand for 5 minutes before slicing.
CARAMELIZED ONION STUFFED PORK LOIN WITH CRISPY ONION TOPPING
This stuffed pork loin is moist and tender with sweet and savory flavors. It is stuffed with a mixture of caramelized onions, garlic, sage and rosemary. It is coated with Char Crust Sun-Dried Tomato & Garlic Rub and topped with crispy, browned thin-sliced onions. If you do not have this brand of spice rub, Italian seasoning would be a fine substitute (Note: In addition to Italian seasoning, you will also need to season the pork with salt and pepper to taste).
Provided by MarthaStewartWanabe
Categories Pork
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a large skillet over medium heat, melt butter. Cook onion and garlic in butter until translucent. Sprinkle sugar into skillet and stir. Cook for a few more minutes until onions turn golden brown. Stir in sage, rosemary, salt and pepper. Remove from heat and cool until lukewarm.
- With a butcher knife, carefully butterfly the pork loin (DO NOT cut all the way through-only to 1 inch from the uncut edge). Open the pork loin and pound with a meat mallet to 1-inch thickness.
- Once the caramelized onion stuffing has cooled, spread onto the flattened pork loin to 1 inch from the outside edge of the meat.
- Roll loin up like a jellyroll. With kitchen string, tie off every 2-inches being careful not to squeeze the stuffing out of the center.
- Rub outside of stuffed loin with Char Crust spice rub (or your substitution if you do not have this rub).
- Place loin in a roasting pan. Top with sliced onion and drizzle with olive oil.
- Roast for 1 to 1 1/2 hours until cooked through or until meat thermometer registers 160°F.
- Remove from oven and allow meat to rest for 5 minutes before slicing. Cut into 1 1/2 inch slices and serve.
PORK TENDERLOIN WITH BROWN SUGAR-CARAMELIZED ONIONS RECIPE - (4.3/5)
Provided by á-70
Number Of Ingredients 7
Steps:
- Preheat oven to 415° F. In a heavy skillet add 2 tablespoon of butter. Add the sliced onions and cook until softened, about 2 minutes. Stir in the brown sugar and balsamic vinegar, season to taste with salt and pepper, and cook until the onions are tender and glazed, about 3 more minutes. Set aside. Pat pork dry with paper towels and season with salt and pepper. In a large heavy skillet heat the olive oil and 2 tablespoons of butter over moderately high heat until hot but not smoking and brown pork on all sides. Reduce heat to moderate and cook pork, covered, turning occasionally, 10 minutes. Transfer pork to a shallow baking pan, cover with the caramelized onions and roast in oven until a meat thermometer registers 155° F. for barely pink meat, approximately 10 to 15 minutes.
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