This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Life is like an onion: you peel it off one layer at a time, and sometimes you weep."
-Carl Sandburg, Poet
This is one of my favorite dishes and I thought for sure that I had already posted it to the web site. I have had a few versions and one of the first was by my friend Chef John Pearson. The caramelized onions work with many cuts of meat, including beef like hanger steak, flap meat or pork chops. You can also top meat from the grill with the onions.
The key is to control the heat so that it’s high enough to brown the onions without burning them. It takes some patience to cook them thoroughly but the wait is so worth it.
Dollar for dollar this is one of the best cuts of meat going. Pork tenderloin is lean and flavorful. You can roast it, braise it, grill it, or cut it into medallions for small filets – almost anything. This recipe can be doubled for two tenderloins since in most grocery stores they are sold in 2 packs, with each tenderloin in the pack being about a pound. Ask the butcher if you want only one.
There will be a variable amount of fat and I trim this carefully. Most important is the silverskin. This is a thin layer of fascia at the head of the tenderloin on one side. It has to be trimmed because it is tough and fibrous.
Lay the tenderloin on the cutting board with the silverskin side up. Press gently on the top to flatten the meat. Slip the point of your filet knife under the fascia and cut toward the end of the tenderloin. Keep the pressure slightly upward and the silverskin will easily cut away from the meat.
Servings = 4 | Serving size =4 ounces pork with onions
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers as sandwiches.
|1 tsp||olive oil|
|2 large||red onions (thinly sliced)|
|16 ounces||pork tenderloin|
|fresh ground black pepper (to taste)|
Place a large skillet in the oven and preheat to 375°F. (Or prepare the grill.)
Place the olive oil in a large skillet over medium high heat.
Add the sliced onions and salt. Cook, stirring frequently, until the onions are completely browned and limp.
When the oven is ready sprinkle the pork with pepper. Spray the pan in the oven with oil and add the pork tenderloin.
Cook, turning at least twice, for about 15 to 17 minutes. Remove from the oven and let rest about 2 minutes.
Slice and serve topped with the caramelized onion.
Serving size = 4 ounces pork with onions
Servings = 4
Amount Per Serving
|Calories 170||Calories from Fat 33|
|% Daily Value|
|Total Fat 3g||6%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 9g||4%|
|Dietary Fiber 1g||5%|
|Vitamin A 0%||Vitamin C 8%|
|Calcium 4%||Iron 8%|
|Vitamin K 1 mcg||Potassium 587 mg|
|Magnesium 41 mg|