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
IT'S IMPRESSIVE! The presentation is a show stopper. TIME-SAVING You can prep the roast and cook the topping ahead! MOIST AND TENDER Pork tenderloin is moist, juicy. BALSAMIC FINISH A splash of balsamic just seals in so many good flavors.
You could also serve this topping with a beef roast, lamb roast, or chicken!
Make extra Caramelized Onions & Mushrooms to serve again on chicken, beef, potatoes, roasted veggies, flatbread, toast…and more!
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.