Ingredients
For the pork
1 pork tenderloin (about 450–600 g), sliced into medallions
Salt and black pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons olive oil
For the caramelized onions
2 large onions, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon sugar
Salt to taste
For the sauce
1/2 cup beef broth (or chicken broth)
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon honey
1/2 teaspoon thyme (optional)
Instructions
- Slice the pork tenderloin into medallions about 2–3 cm thick. Season both sides with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Add the pork medallions and cook for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- In the same pan, add butter and olive oil. Add onions with a pinch of salt. Cook on medium-low heat, stirring occasionally, for 15–20 minutes until soft and golden. Add sugar to help caramelize.
- Pour in the broth to deglaze the pan, scraping up the browned bits. Stir in Dijon mustard, balsamic vinegar, honey, and thyme. Let simmer for 3–5 minutes until slightly thickened.
- Return the pork to the pan. Spoon onions and sauce over the top and cook together for 2–3 minutes.
Method Tips
Cook onions slowly for deep flavor
Do not overcook the pork to keep it juicy
Deglaze the pan well for a rich sauce
Benefits
High in protein
Rich flavor with natural sweetness from onions
Simple ingredients with great results
Nutrition per serving (approx)
Calories 320–380
Protein 30 g
Fat 18 g
Carbohydrates 10 g
Serving Ideas
Serve with mashed potatoes, rice, or roasted vegetables
Conclusion
A simple and delicious dish with tender pork, sweet caramelized onions, and a rich savory sauce perfect for any meal.