Maple Mustard Pork Caramelized Onions

This sweet and savory Maple Mustard Pork Tenderloin with golden caramelized onions layers soft onions, juicy pork, and a tangy glaze for a comforting dinner that feels special but comes together easily on a weeknight or for guests.

The first time I cooked this after a long workday my family scraped their plates and asked for seconds. The flavor is pure comfort and makes even a simple night feel like a celebration.

Ingredients

• Pork tenderloins: The best choice for quick roasting Choose ones that are firm and free of silver skin when possible
• Kosher salt and pepper: Essential for seasoning Choose kosher salt for even flavor
• Garlic powder onion powder dried thyme: Each adds aroma and depth Check herbs for freshness
• Paprika and poultry seasoning: Build warmth and flavor Use fresh paprika for best color
• Sweet onions: Bring balance and richness Vidalia or yellow onions caramelize well
• Olive oil: Adds flavor and helps onions cook evenly Choose extra virgin for best taste
• Butter: Helps onions caramelize smoothly Adds a hint of richness
• Maple syrup: Brings gentle sweetness Pure maple syrup is best
• Grainy mustard: Gives tang and texture Use one with visible seeds for extra contrast
• Garlic cloves: Adds punch and aroma Fresh cloves boost flavor
• Balsamic vinegar: Balances the richness Dark and aged balsamic is best
• Worcestershire sauce: Brings umami and depth Choose real Worcestershire for layered flavor
• Beef broth: Makes the sauce For richness and moisture use a low sodium broth

Step-by-Step Instructions

Prep the Pork:

Trim the silver skin from each pork tenderloin using a sharp thin knife Keep the blade angled up so you only remove the thin membrane and not the meat

Season the Pork:

Mix salt pepper garlic powder onion powder thyme paprika and poultry seasoning Rub the blend all over the tenderloins Let the pork rest with seasonings for at least 45 minutes at room temperature or refrigerate for a few hours

Caramelize the Onions:

Heat butter and half the olive oil in a wide skillet over medium heat Add all sliced onions and a pinch of salt Cook for about four minutes then lower the heat to medium low Stir occasionally for up to 45 minutes until onions are deeply golden adding more oil only if needed

Prepare the Baking Dish:

Spread the caramelized onions evenly in a nine by thirteen inch baking dish

Mix the Maple Mustard Glaze:

In a bowl whisk together maple syrup grainy mustard minced garlic balsamic vinegar Worcestershire salt and pepper

Sear the Pork:

Heat the remaining olive oil in a skillet over high heat Sear the tenderloins on all sides until golden brown Work in batches if needed for even browning

Deglaze and Make the Sauce:

Add beef broth to the skillet Scrape up brown bits Simmer briefly then add the maple mustard mixture Cook for three to four minutes until the sauce thickens slightly

Combine Pork Onions and Sauce:

Place the seared tenderloins on top of the onions in the baking dish Pour the warm sauce evenly over the pork

Roast:

Bake at four hundred degrees for fifteen to twenty minutes or until an internal thermometer reads one hundred forty five degrees for juicy tender pork

Rest and Finish:

Transfer pork to a cutting board Tent loosely with foil Rest for fifteen minutes Slice into medallions

Serve:

Arrange onions on a platter Top with sliced pork Pour remaining pan juices over everything Serve hot with your favorite side My family loves it with apple and parsnip purée

This dish always brings me back to cozy Sunday dinners with my parents where everyone gathered around and the smell of roasted pork made us linger at the table long after the meal ended My favorite part is always the sticky sweet onions

Storage Tips

Leftovers store well in an airtight container in the refrigerator for three days Reheat gently covered in the oven or microwave to keep the pork juicy Freeze pork and onions together in a freezer safe container for a quick future meal

Ingredient Substitutions

If you cannot find grainy mustard use Dijon for a smoother glaze Chicken broth can replace beef broth but the flavor will be lighter For a spicier kick try adding a pinch of crushed red pepper to the sauce

Serving Suggestions

Maple Mustard Pork Tenderloin pairs perfectly with mashed or puréed root vegetables such as parsnips apples or sweet potatoes Roasted Brussel sprouts or a crisp green salad complement the rich flavors

Cultural Context

Pork tenderloin is a classic cut in many European and North American kitchens Its quick roasting makes it a weeknight staple while the maple and mustard play off classic flavors found in both French Canadian and American Midwest cooking

Common Recipe Questions

→ How do you achieve perfectly caramelized onions?

Cook sliced onions slowly over medium-low heat with butter and olive oil. Stir often and give them time; they should turn golden and soft in about 45 minutes.

→ What type of mustard is best for the glaze?

Grainy mustard adds texture and tang, pairing well with the sweetness of maple syrup for a balanced glaze.

→ How do you know when pork tenderloin is done?

Use a meat thermometer to check for an internal temperature of 145°F. Rest the pork before slicing for maximum juiciness.

→ Why rest pork before slicing?

Resting lets juices redistribute within the meat, ensuring the pork stays moist and flavorful when sliced.

→ What goes well as a side for this dish?

Parsnip and apple purée makes a creamy, slightly sweet complement. Roasted vegetables or mashed potatoes also pair nicely.

→ Can the pork be marinated in advance?

Yes, seasoning the pork ahead and letting it sit for a few hours enhances flavor and tenderness.