Sliced Pork Tenderloin and Onions

The other day I was on the internet searching for a recipe for Caramelized Onions and Pork.  There are lots of recipes out there for pork chops but that wasn't really what I wanted.  I wanted something made with sliced pork tenderloin.  I ended up finding two candidates.  One of them was called Pork Chops (i know, i know) Smothered in Caramelized Onions.  (I decided that it would work fine with sliced pork tenderloin.  And it got great reviews).  The other was called Pork Tenderloin with Caramelized Onions from Saveur.com.  Sounded perfect -- but the onions weren't really caramelized.  Anyway, I decided to use these recipes as guidance and create my own.  So, here's what I did.

Ingredients:

3/4 c butter
2 T vegetable oil
4 onions, peeled and sliced
1 cup plus 1 T flour
1 T garlic powder
1 t ground sage
1 t ground thyme
1 t salt
1 t black pepper
3 lbs pork tenderloin, cut into 1/4 to 1/2 inch slices
1 c half and half (or cream)

Preheat oven to 200 degrees.

Melt 8 T butter and 1 T oil in large skillet. Add onions and cook, stirring often until deep golden brown, about 15-20 minutes.  Season to taste with salt.  Transfer half of the onions to a large baking dish and the remaining half to a small bowl.

Melt remaining butter and oil together in the same skillet.  Season 1 c flour with sage, thyme, salt and pepper.  Lightly dredge pork slices and brown in skillet, 2-3 minutes per side (or until no longer pink).  Put pork on top of onions in dish and top with reserved onions.  Cover dish and keep warm in oven.

Pour off fat from skillet then heat skillet over mediem-high heat.  Whisk the remaining flour and 1 1/2 c water together in a bowl until smooth. Add to skillet and cook, scraping brown bits from bottom of skillet, until slightly thickened, 4 to 5 minutes.

Add half and half, season with salt and pepper to taste, and boil for one minute.  Pour sauce over pork and onions and serve.


This dish was yummy.  My family loved it.