Maple Mustard Pork Tenderloin with Caramelized Onions
, 4 servings
Seared pork tenderloins glazed in a maple-mustard pan sauce and roasted on a bed of slow-caramelized sweet onions.
| prepRemove silver skin from the tenderloins | ||||
| prepRemove pork from fridge 30 min before roasting | ||||
| prepPreheat oven to 400°F / 200°C | ||||
| 2 pork tenderloins | Rub pork, rest 45 min | Sear pork, deglaze, reduce 3-4 min | Roast 400°F / 200°C, 15-20 min | Rest 10-15 min, slice, serve |
| 1 1/2 tsp kosher salt (for the rub) | ||||
| 1/4 tsp pepper (for the rub) | ||||
| 1/2 tsp garlic powder | ||||
| 1/2 tsp onion powder | ||||
| 1/2 tsp dried thyme | ||||
| 1/4 tsp paprika | ||||
| 1/4 tsp poultry seasoning | ||||
| 2 sweet onions, thinly sliced | Caramelize onions, 45 min | |||
| 1 tbsp butter | ||||
| 1 tbsp olive oil (for the onions) | ||||
| 1 pinch kosher salt (for the onions) | ||||
| 60 ml maple syrup | Whisk glaze | |||
| 1 1/2 tbsp grainy mustard | ||||
| 2 garlic cloves, minced | ||||
| 1 tbsp balsamic vinegar | ||||
| 1/2 tsp Worcestershire sauce | ||||
| 1/2 tsp kosher salt (for the glaze) | ||||
| 1/4 tsp pepper (for the glaze) | ||||
| 1 tbsp olive oil (for searing) | ||||
| 120 ml beef broth | ||||
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