The cooking time you give in the receipt is way too short the pork tenderloin was NOT COOKED and took another 30 minutes in the oven at 350 degrees. Have you ever tried this dish yourselfs????
Pork Tenderloin with Caramelized Onions
SERVES 4
7 tbsp. butter
2 tbsp. vegetable oil
4 yellow onions, peeled and sliced
Salt
1/2 cup plus 1 tbsp. flour
Freshly ground black
1 lb. pork tenderloin, cut into 1 "- thick medallions
1 cup heavy cream
1. Preheat oven to 200°. Melt 4 tbsp. of the butter and 1 tbsp. of the oil together in a large skillet over medium-high heat, add onions, and cook, stirring often, until deep golden brown, 15–20 minutes. Season to taste with salt. Transfer half the onions to a large baking dish and the remaining half to a small bowl.
2. Melt the remaining butter and oil together in same skillet over medium-high heat. Season 1/2 cup of the flour with salt and pepper, then lightly dredge pork and brown in skillet, 2–3 minutes per side. Put pork on top of onions in dish and scatter reserved onions on top of pork. Cover dish and keep warm in oven.
3. Pour off fat from skillet, then heat skillet over medium-high heat. Whisk the remaining flour and 1 1/2 cups water together in a bowl until smooth, add to skillet, and cook, whisking and scraping browned bits stuck to bottom of skillet, until slightly thickened, 4–5 minutes. Add cream, season to taste with salt and pepper, and boil for 1 minute. Strain sauce over the pork and onions in dish.
4. Serve pork and onions with hot boiled new potatoes, if you like, passing gravy boat of sauce at the table.
Ratings & Reviews (4)
bcruick, did you cut the tenderloin into medallions? 3 minutes on each side in a medium-hot pan for the medallions, plus a rest should cook them plenty! These days, pork can be slightly pink in the middle without worrying about trichinosis. Personally, I think thirty minutes in the oven at 350 for medallions of pork tenderloin would result in very dry pork! I don't cook a WHOLE tenderloin that long!
I made this tonight and served it with roasted potatoes. I cut the pork slightly thinner, and cooked it for just 2min per side. I didn't dredge the pork in flour, but simply seasoned them with salt and pepper, and put a stalk of rosemary in the olive oil and butter as they cooked. I didn't make the gravy but instead deglazed the pan with some stout for a quick sauce. This was a good meal, especially with all those yummy caramelized onions.
I made this last night and everyone loved it. I caramelize the onions longer over low heat and I added a little white wine to deglaze the pan before making the sauce.
Pork Tenderloin with Caramelized Onions
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