Pork Tenderloin with Glazed Sweet Onions
Indulge in the rich flavors of Pork Tenderloin with Glazed Sweet Onions, a dish that effortlessly combines tender, juicy pork with the irresistible sweetness of caramelized onions. This elegant yet approachable recipe features a perfectly seared pork tenderloin, roasted to perfection and nestled in a luscious sauce of balsamic vinegar, brown sugar, and fresh thyme. The onions, slow-cooked with a touch of butter, develop a beautiful glaze that pairs harmoniously with the savory notes of the pork. Ready in just 50 minutes, this one-skillet dish is ideal for weeknight dinners or special occasions. Serve it with a sprinkle of fresh parsley for a stunning presentation and let the comforting, aromatic flavors shine. Perfect for meat lovers and fans of gourmet simplicity, this recipe is your go-to for creating a restaurant-worthy meal at home!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 2 large Sweet onions
- 2 tbsp Brown sugar
- 2 tbsp Balsamic vinegar
- 0.5 cup Chicken broth
- 1 tsp Fresh thyme
- 1 tbsp Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Season the pork tenderloin with salt, black pepper, and garlic powder on all sides.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side. Remove and set aside.
Thinly slice the sweet onions.
In the same skillet, add the remaining olive oil and 1 tablespoon of butter. Reduce the heat to medium and add the sliced onions. Cook, stirring frequently, for about 8-10 minutes, until soft and lightly caramelized.
Sprinkle the brown sugar over the onions and stir until dissolved. Add the balsamic vinegar and chicken broth, stirring to combine. Let the mixture simmer for 3-4 minutes to slightly thicken.
Stir in the fresh thyme, and return the seared pork tenderloin to the skillet, nestling it into the onion mixture.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the pork's internal temperature reaches 145°F (63°C).
Carefully remove the skillet from the oven. Transfer the pork to a cutting board and let it rest for 5-10 minutes before slicing.
Meanwhile, on the stovetop, bring the onion mixture to a gentle simmer and stir in the remaining butter to create a glossy glaze.
Slice the pork tenderloin into medallions, and serve with the glazed sweet onions spooned over the top. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
1337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 4210 mg | 183% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 42.6 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 173 mg | 13% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2914 mg | 62% | |
*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.
