I once worked with a woman who did not like and would not eat onions. In anything. She attributed all kinds of diseases and maladies to eating onions. I was astounded by that. We use onions in most of our cooking. And as with many fruits and vegetables, there are many health benefits of consuming onions include lowering the risk of several types of cancer, improving mood and maintaining skin and hair health. But onions are usually a side thing, not the star of the show. We like onions enough to make it the star of the show. Their flavor & versatility shines in Alsatian Onion Soup, (like French Onion Soup but better), Caramelized Onion & Roasted Garlic Jam, and Caramelized Onion & Swiss Cheese Dip. This is another recipe along the same lines of having onions be the star not just the side line. This would be just another pork dish if not for the starring role the onions play!
Onion Sauced Pork Tenderloin
Onion Sauced Pork Tenderloin (adapted from foodandwine.com) Time required: 45 minutes, Serves: 4 -6
Ingredients:
- 20 – 24 ounces pork tenderloin
- salt & freshly ground pepper
- 1/3 cup + 1 teaspoon all-purpose flour, divided
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion, halved then thinly sliced
- 1 tablespoon grainy mustard
- 1 cup chicken broth
- 1 tablespoon chopped fresh dill
Remove the silverskin from the tenderloin, then slice the pork into 2-inch medallions.
Pound the pork to 1-inch thickness. Season the pork pieces with salt and pepper and dust them with the 1/3 cup of flour. (You may not use all of the flour.)
Pound & flour the pork pieces.
In a medium, deep skillet, melt the butter in the olive oil. Add the pork pieces and cook them over high heat, turning once, until they are lightly browned, about 3 minutes. Transfer the pork to a plate.
Brown the pork pieces.
Add the onion to the skillet and cook it over moderate heat, stirring occasionally, until the onion is softened, about 10 minutes.
Cook the onions.
Stir in the mustard and 1 teaspoon of flour. Cook for 1 minute, then add the chicken broth to the pan and bring the mixture to a boil.
Add the mustard and broth to the onions.
Nestle the pork in the onion sauce. Cover and simmer the dish over moderate heat until the pork is cooked through, about 8 minutes.
Add the pork back into the pan.
Transfer the pork to a serving plate. Stir the chopped dill into the onion sauce, then spoon the sauce over the pork.
Onions & mustard make a great sauce for the pork.
Serve the pork over rice, noodles or mashed root vegetables.
We enjoyed the pork over mashed root vegetables.
Onions are a staple for us! ~Linda
Onion Sauced Pork Tenderloin (adapted from foodandwine.com) Time required: 45 minutes, Serves: 4 -6
Ingredients:
- 20 – 24 ounces pork tenderloin
- salt & freshly ground pepper
- 1/3 cup + 1 teaspoon all-purpose flour, divided
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion, halved then thinly sliced
- 1 tablespoon grainy mustard
- 1 cup chicken broth
- 1 tablespoon chopped fresh dill
Remove the silverskin from the tenderloin, then slice the pork into 2-inch medallions. Pound the pork to 1-inch thickness. Season the pork pieces with salt and pepper and dust them with the 1/3 cup of flour. (You may not use all of the flour.) In a medium, deep skillet, melt the butter in the olive oil. Add the pork pieces and cook them over high heat, turning once, until they are lightly browned, about 3 minutes. Transfer the pork to a plate.
Add the onion to the skillet and cook it over moderate heat, stirring occasionally, until the onion is softened, about 10 minutes. Stir in the mustard and 1 teaspoon of flour. Cook for 1 minute, then add the chicken broth to the pan and bring the mixture to a boil. Nestle the pork in the onion sauce. Cover and simmer the dish over moderate heat until the pork is cooked through, about 8 minutes. Transfer the pork to a serving plate. Stir the chopped dill into the onion sauce, then spoon the sauce over the pork. Serve the pork over rice, noodles or mashed root vegetables.