Butter Browned Pork Tenderloin and Onions
Experience the ultimate combination of savory and sweet with this Butter Browned Pork Tenderloin and Onions recipe—perfect for a cozy weeknight dinner or an impressive meal for guests. Tender, juicy pork tenderloin is seared to golden perfection in a luscious blend of butter and olive oil, then simmered with caramelized yellow onions, fragrant garlic, and fresh thyme for depth of flavor. A splash of balsamic vinegar and chicken stock creates a mouthwatering pan sauce that ties everything together beautifully. Ready in just 45 minutes, this one-pan dish is as easy as it is elegant, with minimal cleanup and maximum flavor. Serve the tender medallions topped with caramelized onions and pan juices for a dish bursting with rustic charm. Keywords: pork tenderloin recipe, butter browned pork, caramelized onions, one-pan dinner, easy gourmet meal.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 2 large yellow onions
- 3 garlic cloves
- 3 fresh thyme sprigs
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup chicken stock
- 1 tbsp balsamic vinegar
Instructions
Remove the pork tenderloin from the refrigerator 20 minutes before cooking to bring it to room temperature.
Season the pork tenderloin generously with salt and black pepper on all sides.
Slice the yellow onions into thin rings and mince the garlic.
Heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.
Once the butter starts to foam, add the pork tenderloin to the skillet and sear it for 3-4 minutes on each side until it is golden brown all over. Remove the pork from the skillet and set it aside on a plate.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet.
Add the sliced onions and a pinch of salt to the pan. Cook the onions, stirring frequently, for about 10 minutes until they become soft and golden brown.
Stir in the minced garlic and cook for 1 minute, being careful not to burn it.
Add the fresh thyme sprigs, chicken stock, and balsamic vinegar to the onions. Stir to combine and bring to a gentle simmer.
Return the seared pork tenderloin to the skillet, nestling it into the onion mixture.
Cover the skillet with a lid and let the pork cook for about 12-15 minutes, or until it reaches an internal temperature of 145°F (63°C). Turn the pork once halfway through cooking to ensure even heat distribution.
Once cooked, remove the pork tenderloin from the skillet and let it rest for 5 minutes before slicing.
Slice the pork into 1-inch medallions and serve it alongside the caramelized onions. Spoon some of the pan juices over the top for added flavor.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 3986 mg | 173% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 15.7 g | ||
| Protein | 122.9 g | 246% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 152 mg | 12% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2648 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
