Description
This Maple Mustard Pork Tenderloin with Caramelized Onion Magic is a beautifully balanced dish combining tender, juicy pork with a sweet and tangy maple mustard glaze, all resting on a bed of slowly caramelized onions. The pork is seared to lock in flavor and roasted to juicy perfection, making it an elegant yet approachable main course perfect for family dinners or special occasions.
Ingredients
Scale
Pork and Seasoning
- 2 pieces pork tenderloins (trimmed and silver skin removed)
- 2 tsp kosher salt (divided)
- ½ tsp pepper (divided)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ¼ tsp paprika
- ¼ tsp poultry seasoning
Caramelized Onions
- 2 pieces sweet onions (thinly sliced)
- 2 tbsp olive oil (divided)
- 1 tbsp butter
- Pinch of salt
Maple Mustard Glaze
- ¼ cup maple syrup
- 1 ½ tbsp grainy mustard (can substitute with Dijon mustard)
- 2 cloves garlic (minced)
- 1 tbsp balsamic vinegar
- ½ tsp Worcestershire sauce
- ½ cup beef broth
Instructions
- Trim and Prepare Pork: Trim the silver skin from the pork tenderloins with a sharp knife, discarding it to ensure tender and easy-to-eat pieces.
- Season the Pork: In a bowl, combine 1 ½ tsp kosher salt, ¼ tsp pepper, garlic powder, onion powder, dried thyme, paprika, and poultry seasoning. Evenly rub this seasoning mix all over the pork tenderloins.
- Rest Pork: Let the seasoned tenderloins sit at room temperature for 30 minutes to allow the flavors to penetrate the meat and for even cooking.
- Caramelize Onions – Step 1: Heat 1 tbsp olive oil and butter in a skillet over medium heat. Add the thinly sliced onions with a pinch of salt and cook for about 3-4 minutes until they start softening.
- Caramelize Onions – Step 2: Lower the heat to medium-low and continue cooking the onions, stirring occasionally for approximately 45 minutes until they are deep brown and caramelized, developing a rich sweet flavor.
- Prepare Onion Base: Transfer the caramelized onions into a 9×13-inch baking dish, spreading them evenly to create a flavorful bed for the pork tenderloins.
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the pork.
- Make Maple Mustard Glaze: In a small bowl, whisk together the maple syrup, grainy mustard, minced garlic, balsamic vinegar, Worcestershire sauce, and the remaining salt and pepper. Set aside.
- Sear Pork: In the same skillet used for onions, heat the remaining 1 tbsp olive oil over medium-high heat. Sear the pork tenderloins on all sides for 2-3 minutes per side until golden brown for flavor and texture.
- Make Pan Sauce: Pour beef broth into the hot skillet, scraping up any browned bits stuck to the pan. Stir in the maple mustard glaze and simmer for 3-4 minutes until the sauce slightly thickens and flavors meld.
- Roast Pork: Place the seared tenderloins on top of the caramelized onions in the baking dish. Drizzle with the prepared glaze and roast in the preheated oven for 15-20 minutes, or until internal temperature reaches 145°F (63°C) for medium doneness.
- Rest Pork: Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10-15 minutes to allow juices to redistribute, keeping the meat moist.
- Serve: Slice the pork into medallions and arrange atop the caramelized onions. Drizzle any remaining pan juices over the slices to enhance flavor before serving.
Notes
- Make sure to remove the silver skin from pork tenderloins to avoid chewy texture.
- Caramelizing onions low and slow is key to bringing out their natural sweetness.
- Use a meat thermometer to ensure pork is cooked safely to 145°F internal temperature.
- You can substitute grainy mustard with Dijon mustard if preferred for a smoother glaze texture.
- Leftover glaze can be stored and used as a dipping sauce or gravy enhancer.
- For a gluten-free version, verify Worcestershire sauce is gluten-free or omit it.
