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Seared sliced pork with caramelized onions and pan gravy
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Seared Pork with Caramelized Onions and Gravy

To enjoy melt in your mouth, delectable pork use the tenderloin cut into 1/2 inch slices. The recipe is easy and a favorite dish in my family.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American

Equipment

  • 1 Large saute' pan
  • 1 Set of tongs or fork
  • 1 Cutting board and knife

Ingredients

  • 1 Large Large sweet onion sliced and separated
  • 1 Bundle Bundle of green onions (usually 5 or 6 to a bundle) rinsed and sliced
  • 1 lbs Pork tenderloin approximately 1 1/2 pounds sliced 1/2 inch thick
  • 3 Tbsp Greek seasoning, divided 2 tbsp for coating 1 tbsp for cooking
  • 3 Tbsp Salted or unsalted butter
  • 2 Tbsp All purpose flour
  • 3 Tbsp Grapeseed oil or olive oil
  • 2 tsp fresh thyme leaves
  • 1/2 cup dry white wine Remember wine are sometimes fined with egg. I use Martini & Rossi dry Vermuth or Ruffino Prosecco white wine
  • 1 cup reduced sodium chicken stock I use Organic Better Than Bouillon seasoned Roasted Chicken stock. Simply use 1 tsp per 8 ounces of water
  • 2 Tbsp raw honey
  • 2 Tbsp Grain mustard or Creole Mustard I use Zatarain's Creole Mustard
  • 1 tsp Salt
  • 1/4 tsp Black pepper

Instructions

  • Slice onion, and chop the green onions. The sliced onions will be caramelized. The green onions will be added in step five.
    1 Large Large sweet onion, 1 Bundle Bundle of green onions (usually 5 or 6 to a bundle)
  • Remove and discard the silver skin from the tenderloin (if needed); slice into 12 slices. Season pork with the salt and pepper, 2 tsp of Greek seasoning and coat with flour. Set aside. Wash hands.
    1 lbs Pork tenderloin approximately 1 1/2 pounds, 3 Tbsp Greek seasoning, divided
  • Heat large saute pan on medium high for 3 minutes. Add oil and sliced pork to the pan. Cook each side 4 minutes until browned and 135 degrees F; Transfer to cutting board and set aside to rest. The temperature will rise 5 to 10 degrees during this time. You will use the sliced tenderloins from step two to brown them in this step.
    1 lbs Pork tenderloin approximately 1 1/2 pounds, 2 Tbsp All purpose flour, 3 Tbsp Grapeseed oil or olive oil, 1 tsp Salt, 1/4 tsp Black pepper
  • Leave the oil in the pan as the flavor from the meat is needed to caramelize the onions. Add the onions and thyme to pan and cook the onions about 10 to 12 minutes. Stir occasionally, until the onions are browned. Add the wine, chicken stock, honey, creole mustard, and remaining Greek seasoning to the pan and stir until blended. Bring sauce to boil and cook about 3 minutes until it is reduced by 3/4.
    1 Large Large sweet onion, 2 tsp fresh thyme leaves, 1/2 cup dry white wine, 1 cup reduced sodium chicken stock, 2 Tbsp raw honey, 2 Tbsp Grain mustard or Creole Mustard
  • Return the pork, and accumulated juices, to the pan; add the butter and chives. Stir until butter is melted and pork is coated in sauce. Serve.
    1 Large Large sweet onion, 1 Bundle Bundle of green onions (usually 5 or 6 to a bundle), 1 lbs Pork tenderloin approximately 1 1/2 pounds, 3 Tbsp Greek seasoning, divided, 1 cup reduced sodium chicken stock, 3 Tbsp Salted or unsalted butter