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Maple Mustard Pork Tenderloin with Caramelized Onions Recipe

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This Maple Mustard Pork Tenderloin with Caramelized Onions recipe features tender pork tenderloins rubbed with aromatic spices, seared to golden perfection, and roasted alongside slowly caramelized sweet onions. A luscious maple mustard glaze enhances the flavor, resulting in a deliciously sweet and savory main dish perfect for dinner gatherings or special occasions.

Ingredients

For the Pork Tenderloin

  • 2 pork tenderloins
  • 2 tsp kosher salt, divided
  • ½ tsp pepper, divided
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried thyme
  • ¼ tsp paprika
  • ¼ tsp poultry seasoning

For the Caramelized Onions

  • 2 sweet onions, thinly sliced
  • 2 tbsp olive oil, divided
  • 1 tbsp butter
  • Generous pinch kosher salt

For the Maple Mustard Glaze

  • ¼ cup maple syrup
  • 1 ½ tbsp grainy mustard
  • 2 garlic cloves, minced
  • 1 tbsp balsamic vinegar
  • ½ tsp Worcestershire sauce
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • ½ cup beef broth

Instructions

  1. Remove Silver Skin: Trim the silver skin from the pork tenderloins by sliding a sharp boning or thin blade knife under the silver skin at one end, pulling the flap taut while running the blade along underneath at a slight angle to slice it thinly. Discard the silver skin once removed.
  2. Season Pork: In a small bowl, combine 1 ½ tsp kosher salt, ¼ tsp pepper, garlic powder, onion powder, dried thyme, paprika, and poultry seasoning. Rub this seasoning mix evenly onto the pork tenderloins. Let the pork sit for at least 45 minutes or up to a few hours refrigerated. Remove from the fridge 30 minutes before cooking to reach room temperature.
  3. Start Caramelizing Onions: Heat butter and 1 tbsp olive oil in a wide skillet over medium heat until the butter melts. Add all sliced onions with a generous pinch of kosher salt. Cook for 3 to 4 minutes until onions begin to soften, then reduce heat to medium low.
  4. Caramelize Onion Slowly: Continue cooking the onions over medium low heat for about 45 minutes, stirring regularly to promote even caramelization and prevent sticking. Add additional olive oil if necessary. Once golden brown and tender, transfer onions to a 9×13-inch baking dish and set aside.
  5. Prepare Maple Mustard Glaze: Preheat oven to 400°F (204°C). In a small bowl, whisk together maple syrup, grainy mustard, minced garlic, balsamic vinegar, Worcestershire sauce, ½ tsp kosher salt, and ¼ tsp pepper. Set aside.
  6. Sear Pork Tenderloins: Heat remaining 1 tbsp olive oil in a skillet over high heat. When the skillet is hot, add the pork tenderloins and sear, turning occasionally, until golden brown on all sides. Transfer the seared pork to the baking dish with the caramelized onions.
  7. Make Pan Sauce: Deglaze the skillet by adding beef broth and bringing it to a simmer. Use a wooden spoon to scrape up browned bits from the pan. Add the maple mustard glaze and simmer for 3 to 4 minutes until the sauce reduces slightly.
  8. Roast Pork: Pour the sauce over the pork tenderloins and roast in the preheated oven for 15 to 20 minutes, until an internal temperature of 145°F (63°C) is reached.
  9. Rest Pork: Remove the pork from the oven, transfer to a cutting board, and loosely tent with foil. Let rest for 10 to 15 minutes to allow juices to redistribute.
  10. Serve: Slice the pork into medallions. Arrange the caramelized onions on a serving platter and place the pork slices on top. Spoon the remaining pan juices over the pork. Serve with parsnip and apple purée for a complete meal. Enjoy!

Notes

  • Removing the silver skin ensures the pork tenderloin cooks evenly and stays tender.
  • Letting the pork come to room temperature before cooking helps achieve even cooking and juiciness.
  • Caramelizing onions low and slow is key to developing their sweetness and deep flavor.
  • Use a meat thermometer to ensure the pork reaches the perfect safe internal temperature of 145°F.
  • Resting the meat after roasting allows the juices to redistribute, making the pork more tender and juicy.
  • The maple mustard glaze adds a balanced sweet and tangy flavor that complements the savory pork and onions.
  • Pair this dish with a creamy parsnip and apple purée or roasted vegetables for a well-rounded dinner.

Find it online: https://forkoria.com/maple-mustard-pork-tenderloin-with-caramelized-onions-recipe/