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 :)

Happy Cooking!
Stacey