Maple Mustard Pork Tenderloin Onions (Print-Friendly Format)

Pork tenderloin pairs rich maple-mustard glaze and golden onions for a savory-sweet main course.

# Ingredients You’ll Need:

→ Pork Tenderloin

01 - 2 pork tenderloins, trimmed of silver skin

→ Seasoning Blend

02 - 2 teaspoons kosher salt, divided
03 - 0.5 teaspoon freshly ground black pepper, divided
04 - 0.5 teaspoon garlic powder
05 - 0.5 teaspoon onion powder
06 - 0.5 teaspoon dried thyme
07 - 0.25 teaspoon paprika
08 - 0.25 teaspoon poultry seasoning

→ Caramelized Onions

09 - 2 sweet onions, thinly sliced
10 - 2 tablespoons olive oil, divided
11 - 1 tablespoon unsalted butter

→ Sauce

12 - 60 millilitres pure maple syrup
13 - 1.5 tablespoons grainy mustard
14 - 2 garlic cloves, minced
15 - 1 tablespoon balsamic vinegar
16 - 0.5 teaspoon Worcestershire sauce
17 - 120 millilitres beef broth

# How to Make It:

01 - Trim the silver skin from the pork tenderloins using a sharp boning or paring knife. Discard silver skin after removal.
02 - In a small bowl, combine 1.5 teaspoons kosher salt, 0.25 teaspoon black pepper, garlic powder, onion powder, dried thyme, paprika, and poultry seasoning. Rub mixture evenly onto pork tenderloins. Allow to marinate for at least 45 minutes or up to several hours. Remove from refrigerator 30 minutes before roasting to bring to room temperature.
03 - Heat 1 tablespoon olive oil and butter in a wide skillet over medium heat. Add sliced onions and a generous pinch of kosher salt. Cook for 3–4 minutes until softened, then reduce heat to medium-low. Stir occasionally and cook for about 45 minutes until onions are deeply golden and tender. Add extra olive oil if necessary to prevent sticking. Transfer caramelized onions to a 23x33 cm baking dish.
04 - Preheat oven to 200°C. In a bowl, whisk together maple syrup, grainy mustard, minced garlic, balsamic vinegar, Worcestershire sauce, remaining 0.5 teaspoon kosher salt and 0.25 teaspoon pepper. Set aside.
05 - Heat remaining 1 tablespoon olive oil in a skillet over high heat. Sear tenderloins on all sides until evenly golden. Transfer seared meat to baking dish atop caramelized onions.
06 - Deglaze the skillet with beef broth, bringing it to a simmer and scraping any browned bits with a wooden spoon. Add maple-mustard mixture, return to simmer, and cook for 3–4 minutes until sauce reduces slightly. Pour over tenderloins in the baking dish.
07 - Roast in the preheated oven for 15–20 minutes, or until internal temperature reaches 63°C. Transfer tenderloins to a cutting board and loosely tent with foil. Rest for 10–15 minutes before carving.
08 - Cut pork into medallions. Arrange caramelized onions on a serving platter, top with sliced pork, and spoon pan juices over. Serve immediately.

# Extra Tips:

01 - Allow pork to reach room temperature before roasting for even cooking.
02 - Caramelizing the onions low and slow intensifies their natural sweetness.
03 - Internal pork temperature should be measured with a digital thermometer before resting.

Return