Pan Seared Pork Loin and Balsamic Caramelized Onions
So you may have guessed by now that I really and I mean really love pork tenderloins. Why? Well, pork really IS the other white meat and it is so versatile and juicy and so easy to cook. I also love that it can be paired so easily with so many different things.
Wanting to try something really different this week, I made a batch of Balsamic Caramelized Onions to go along with some tenderloin I found on sale. (Imagine that! Meat on sale!) The results? Exquisite!
The sweet, tangy onions were a HIT with the tender juicy pork. Each forkful was a blast of flavor that everyone loved. I loved it because it was so darn easy to make while also being ridiculously low carb.
You can make this in the oven, or like I did, on the grill (indirect heat) after pan searing a delicious crust on the meat.
The meat finishes soooo juicy, and yet it has this great crust full of flavor on the outside. That's the beauty of the two step method. The high heat of the sear makes the crust and the slow oven finish keeps it super juicy. The caramelized onions just take it to the next level.
I served this with a spicy mustard greens salad mix I picked up at the CSA this week. If you don't have mustard greens, try arugula or even spring mix with a tangy mustard vinaigrette. The whole dish is one you'll fall in love with- I promise :)
1 1/2 lbs. pork tenderloin (or beef tenderloin, or chicken breasts)
1 teaspoons Stacey Hawkins Dash of Desperation Seasoning
- nonstick cooking spray
- Preheat oven (or outdoor BBQ Grill) to 400 degrees.
Season the tenderloin on both sides with Dash of Desperation Seasoning
- Place a cast iron skillet (or oven-safe pan) on the stove over high heat. Spray with nonstick cooking spray.
- When the pan is good and hot, place the tenderloins in the center, but try not to let them touch each other.
- Cook tenderloin for 2-3 minutes on each side until browned.
Add the pork tenderloin back to the pan and place in the oven for 15-25 minutes until pork is fully cooked (larger pieces will take a bit longer). Verify temp with meat thermometer. Pork should be 145° F to be slightly pink, 160° for medium. Take it out at desired temp and let rest for 3 minutes before slicing. Note- If pork is cooked more than these recommended temperatures, it will be very dry and overdone.
While the pork is roasting, whip up a batch of Balsamic Caramelized Onions.
- Slice the pork and serve with Onions. Serve hot with your favorite side dish
Chef's Notes & More
Serving Size 5 oz. pork with 2 T onions.
1 - Lean
1.5 - Condiments
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