Irresistible. Mouthwatering. Addictive. Even…Sexy. Yes, friends, I am describing these Caramelized Onions & Mushrooms on Pork Tenderloin. This is such an exquisitely flavorful main dish that deserves to be on your dinner table! The pork tenderloin is moist and juicy on the inside and seasoned perfectly on the outside as it roasts simply in the oven. The Caramelized Onions & Mushrooms are sauteed low and slow with lots of love to bring out all of the natural sugars and caramelize them to perfection. If that wasn’t enough, a touch of balsamic vinegar at the very end takes them over the edge. (I swear, I’m still talking about the caramelized onions and mushrooms).
A Little Time and Lots of Love
Caramelizing onions take a little bit of time and lots of love. But if you do it, you will be so happy!! The taste is unbelievable. Your family and friends will love you even more. You may even see unicorns and rainbows. The truth is, these are simple to make, so PLEASE TRY THIS RECIPE! 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.
If you make this Pork Tenderloin, here are some side dishes that would be fantastic with it:
- Cheesy Hash Brown Casserole
- Super Cheesy Cauliflower Rice
- Mushroom Quinoa Risotto
- Creamy Parmesan Polenta
- Roasted Carrots with Cumin & Avocado Crema
- Gluten Free Cheddar Honey Cornbread
- Green Salad with Honey Shallot Vinaigrette and Herb Parmesan Crisps
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
PREP-AHEAD TO MAKE YOUR CARAMELIZED ONIONS & MUSHROOMS COOKING KIT
Ok, let’s face it, this recipe is really all about the onions. The onions are the stars here. The mushrooms play a key supporting role in adding depth to the flavor, as well as meatiness and texture. The pork tenderloin, while delicious, is really just an extra in this show. You could certainly replace the pork with chicken, beef, or potatoes. However, I do love the presentation of a sliced lean pork tenderloin roast with the onions and mushrooms draping all over the top so beautifully.
You can make the Caramelized Onions & Mushrooms a day or two ahead and store them in the fridge or make them while you cook the pork tenderloin.
I used two medium onions in this recipe. Combined with the mushrooms, this is plenty. However, if you eliminate the mushrooms, add another onion or two.
Peel the onion, slice in half, then thinly slice. Slices should be about the width of the chefs knife. Once they are all sliced, separate the onions with your fingers.
To a large preheated skillet, drizzle the olive oil and then add the onions. Stir to coat in the oil, add salt and pepper. Cook the onions on medium-low heat for 20 minutes, stirring every 5 minutes or so.
For the mushrooms, you can either buy them already sliced or whole and slice them yourself.
Push the onions over to one side of the skillet and add the Ghee or butter and then the mushrooms. If you have never used Ghee, it is clarified butter which means that the milk is separated from the fat, so it is better for those with dairy sensitivities. I love the 4th and Heart brand.
Saute the mushrooms for 10 minutes until browned. Then mix the onions and mushrooms together, add the oregano and balsamic vinegar, and cook down for a final 10 minutes.
At this point, you can keep it warm or save it in a glass storage container in the fridge so that you can reheat it later.
COOK YOUR PORK TENDERLOIN
I really like the pork tenderloin here as it’s a lean protein, the tenderloin roast can feed several people and slices so beautifully, and it has a mild flavor so that it doesn’t compete with the delicious Caramelized Onions and Mushrooms.
To start, you will need to season the tenderloin. I make my own spice rub with Dried Oregano, Garlic Powder, Onion Powder, Salt, and Pepper.
Spray or rub all sides of the pork tenderloin with extra virgin olive oil, then sprinkle and rub the seasoning all over the outside. I love my Sonica Organics Oil Sprayer for this because it is non-aerosol (no toxins and propellants) and is so easy to pump, then spray evenly across all of the slices without using too much.
Then place the tenderloin under the broiler for 5-8 minutes until the top is nicely browned. Move the pork down to the center rack and cook at 400 F degrees for 10-15 minutes or until the internal temperature reaches 145 F.
When the pork tenderloin is done cooking, let it rest for 10 minutes tented with aluminum foil to allow the juices to redistribute. Then slice the pork and serve with the Caramelized Onions and Mushrooms.
ENJOY!
😍 Carrie
Caramelized Onions & Mushrooms on Pork Tenderloin
Caramelized Onions & Mushrooms on Pork Tenderloin is such a flavorful main dish! The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.
Ingredients
Pork Tenderloin
- 1 lb Pork Tenderloin
- 1 tsp Extra Virgin Olive Oil
- 1/2 tsp Dried Oregano
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Ground Pepper
- 1 tsp Salt
Caramelized Onions & Mushrooms
- 2 Tbls Extra Virgin Olive Oil
- 2 Medium Yellow Onions
- 1/2 tsp Salt
- 1/2 tsp Ground Pepper
- 1 Tbls Ghee or Butter
- 8 oz Sliced Mushrooms
- 1 Tbls Balsamic Vinegar
- 1 tsp Dried Oregano
Instructions
-
You can make the Caramelized Onions & Mushrooms a day or two ahead and store them in the fridge or make them while you cook the pork tenderloin.
-
For the mushrooms, you can either buy them already sliced or whole and slice them yourself.
-
Peel the onion, slice in half, then thinly slice. Slices should be about the width of the chefs knife.
-
Once they are all sliced, separate the onions with your fingers.
-
To a large preheated skillet, drizzle the olive oil and then add the onions. Stir to coat in the oil, add salt and pepper. Cook the onions on medium-low heat for 20 minutes, stirring every 5 minutes or so.
-
Push the onions over to one side of the skillet and add the Ghee or butter to the open space and then the mushrooms. Saute the mushrooms for 10 minutes until browned.
-
Then mix the onions and mushrooms together, add the oregano and balsamic vinegar, and cook down for a final 10 minutes.
-
At this point, you can keep it warm or save it in a glass storage container in the fridge so that you can reheat it later.
-
Make the pork spice rub by adding to a small mixing bowl, the Dried Oregano, Garlic Powder, Onion Powder, Salt, and Pepper. Stir to combine.
-
Spray or rub all sides of the pork tenderloin with extra virgin olive oil, then sprinkle and rub the seasoning all over the outside. Then place the tenderloin under the broiler for 5-8 minutes until the top is nicely browned. Move the pork down to the center rack and cook at 400 F degrees for 10-15 minutes or until the internal temperature reaches 145 F.
-
When the pork tenderloin is done cooking, let it rest for 10 minutes tented with aluminum foil to allow the juices to redistribute. Then slice the pork and serve with the Caramelized Onions and Mushrooms.
