This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Life is like an onion: you peel it off one layer at a time, and sometimes you weep."
-Carl Sandburg, Poet
This is one of my favorite dishes and I thought for sure that I had already posted it to the web site. I have had a few versions and one of the first was by my friend Chef John Pearson. The caramelized onions work with many cuts of meat, including beef like hanger steak, flap meat or pork chops. You can also top meat from the grill with the onions.
The key is to control the heat so that it’s high enough to brown the onions without burning them. It takes some patience to cook them thoroughly but the wait is so worth it.
Servings: 4 | Serving size: 4 ounces pork with onions
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers as sandwiches.
|1 tsp||olive oil|
|2 large||red onions (thinly sliced)|
|16 ounces||pork tenderloin|
|fresh ground black pepper (to taste)|
Place a large skillet in the oven and preheat to 375°F. (Or prepare the grill.)
Place the olive oil in a large skillet over medium high heat.
Add the sliced onions and salt. Cook, stirring frequently, until the onions are completely browned and limp.
When the oven is ready sprinkle the pork with pepper. Spray the pan in the oven with oil and add the pork tenderloin.
Cook, turning at least twice, for about 15 to 17 minutes. Remove from the oven and let rest about 2 minutes.
Slice and serve topped with the caramelized onion.
Serving size: 4 ounces pork with onions
|Calories 170||Calories from Fat 33|
|% Daily Value|
|Total Fat 3g||6%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 9g||4%|
|Dietary Fiber 1g||5%|
|Vitamin A 0%||Vitamin C 8%|
|Calcium 4%||Iron 8%|
|Vitamin K 1 mcg||Potassium 587 mg|
|Magnesium 41 mg|