INGREDIENTS – Pork Tenderloin – EVOO – Dried oregano – Garlic and onion powder – Ground pepper and salt CARAMELIZED ONIONS & MUSHROOMS – Yellow onions – Salt & pepper – Ghee or butter – Mushrooms – Balsamic vinegar – Dried oregano
Pork tenderloin becomes an extraordinary meal with the addition of caramelized onions and mushrooms, perfect for Easter dinner. You can prepare the roast ahead of time to save time! The pork tenderloin is moist, juicy and the irresistible veggies on top make this dish mouthwateringly good. A splash of balsamic vinegar at the end of the caramelization just seals in so many good flavors.
I love how delicious Pork Tenderloin turns out wiht this recipe and it's affordable. But you could serve this with a beef roast, lamb roast, or a sneaker and it would taste great (too far?)!
Caramelized Onions & Mushrooms are so special, not only are they great on Pork Tenderloin, but would be fantastic on just about anything…chicken, beef, potatoes, roasted veggies, flatbread, toast…I could go on and on.
EVENLY SLICE UP YOUR ONIONS.
HEAT YOUR SKILLET OVER MEDIUM-LOW HEAT. ADD SOME OIL WITH SALT AND PEPPER. COOK YOUR ONIONS 20 MINUTES. GIVE IT A STIR EVERY 5 MIN OR SO.
MOVE THE ONIONS OVER AND ADD SOME BUTTER/GHEE TO THE PAN. LET YOUR MUSHROOMS BEGIN TO SAUTE. YOU'LL ADD THE BALSAMIC AND OREGANO AFTER ABOUT 10 MIN.
MAKE A SEASONING BLEND FOR THE PORK TENDERLOIN.
COVER YOUR PORK TENDERLOIN IN OLIVE OIL, THEN SPRINKLE SPICE BLEND ON ALL SIDES. PLACE THE PORK UNDER THE BROILER FOR ABOUT 8 MIN BEFORE REDUCING THE HEAT IN THE OVEN AND LOWERING THE PORK TO THE BOTTOM SHELF OF THE OVEN.
LET THE PORK TENDERLOIN REST UNDER AN ALUMINUM FOIL TENT SO THE JUICES REDISTRIBUTE IN THE MEAT. SLICE THE TENDER PORK AND SERVE WITH YOUR CARAMELIZED VEGETABLES.