Pan Roasted Pork Tenderloin with Melted Onions and Balsamic GlazeJun 22, 2017 ● By Frisco STYLE
Pork tenderloin recipe from Frisco Style Magazine
Prep Time: 3 hours
Cook Time: 1 hour
Servings: 8 people
- 2 whole pork tenderloins silver skin removed
- 1 cup(s) salt
- 1 gallon(s) water
- 1 orange wedged
- 1/2 cup(s) brown sugar
- 1 tablespoon(s) canola oil
- salt and pepper to taste
For the Melted Onions with Balsamic Glaze
- 1 large yellow onion sliced
- 5 tablespoon(s) butter
- 1/4 cup(s) balsamic vinegar
- 1 pint(s) beef stock
- 1 pint(s) chicken stock
- 1 tablespoon(s) dijon mustard
- 2 tablespoon(s) maple syrup or honey
- Bring water, salt, sugar and orange to a boil until all salt and sugar is dissolved. Cool to room temperature.
- Place Pork in solution, cover and refrigerate for 2-3 hours. After it has rested in the brine for at least 2 hours, remove from the brine, and rinse thoroughly.
- Season with salt and pepper.
- Preheat oven to 350. In a heavy sauté pan over medium high heat add the Canola Oil and sear all sides of the tenderloin until browned.
- Place pan in the oven until an internal temperature of 155 degrees is reached.
- Remove from oven and allow to rest for fifteen minutes before slicing.
- In a saucepan over high heat, bring beef and chicken stock to a boil. Simmer until reduced to a syrup consistency.
- In a Sauté pan over low heat melt 1 tbsp. butter and add the onion. Stir frequently until the onions are very soft and golden brown.
- Add balsamic, syrup, stock reduction and mustard. Stir frequently until a syrup consistency.
- Turn off the heat and whisk in the remaining butter one tablespoon at a time. Season with salt and pepper.
- Arrange pork slices on a platter, over cheddar grits or mashed potatoes.
- Spoon the onions and glaze over the pork and serve.