Best 6 Caramelized Pork Tenderloin Recipes

PORK TENDERLOIN WITH CARAMELIZED PEARS AND PEAR-BRANDY CREAM SAUCE

Steps:

• Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
• Melt 2 tablespoons butter in large nonstick skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 8 minutes.
• Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots and thyme; sauté 2 minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
• Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.

CARAMELIZED PORK TENDERLOIN

Steps:

• Cut pork into 4 pieces and pound with a meat mallet to 1/4-in. thickness. In a shallow bowl, mix brown sugar, garlic and steak seasoning. Dip pork in brown sugar mixture, patting to help coating adhere., In a large skillet, heat butter over medium-high heat. Add pork; cook 2-3 minutes on each side or until tender.

PORK TENDERLOIN WITH CARAMELIZED APPLE & ONION RELISH

Steps:

• Preheat oven to 450 degrees.
• Season all sides of pork with salt and pepper.
• Heat 1 TBS Olive Oil in a large oven proof skillet over high heat. Add tenderloin to pan and cook for about 1-2 minutes on each side to create a nice searing effect.
• Transfer pan to oven and bake at 450 degrees for about 15-18 minutes (or until the internal temperature reaches 160 degrees). Remove from oven and allow to rest for 10-15 minutes. Slice across the grain in 1/2 inch slices.
• While the tenderloin is baking, add 1 TBS Olive Oil to another large skillet and heat to medium-high. Add onions. Sprinkle with some salt and pepper. Cook until translucent (about 3-4 minutes). Add apples. Continue to cook for another 5-7 minutes or until mixture begins to caramelize. Add maple syrup. Lower heat to medium low and cook for an additional 3-4 minutes.
• Serve tenderloin slices on top of a bed of the apple & onion mixture. Enjoy!

WEIGHT WATCHERS MAPLE-MUSTARD PORK TENDERLOIN WITH CARAMELIZED

Steps:

• Preheat oven to 425ºF.
• Trim fat from pork. Place pork on a broiler pan coated with cooking spray.
• Combine mustard, 2 tbsp maple syrup, rosemary, salt and pepper in small bowl; brush over pork.
• Insert meat thermometer into thickest part of pork. Bake at 425ºF for 25 minutes or until thermometer registers 160ºF.
• While pork is baking, heat nonstick skillet over medium-high heat untilpar hot. Add apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 tbsp maple syrup.
• Simmer 10 minutes or until apples are tender, stirring occasionally.
• Cut pork crosswise into slices; spoon cooked apples over pork.

PORK TENDERLOIN MEDALLIONS WITH CARAMELIZED ONIONS

Steps:

• 1. Slice pork tenderloin medallions to desired thickness. You will need 8 large medallions. Pepper the tenderloin medallions with the black coarse ground pepper to taste then place pork tenderloins in a bag or container with a well-fitting lid. Add the teriyaki sauce and soy sauce and coat well. Marinate at least 2-3 hours for best results. Turn medallions in marinade at least once every hour.
• 2. Freeze any remaining medallions or increase recipe ingredients for more servings.
• 3. Peel onions and cut in half then slice onions and place aside. Place 3 tablespoons of butter and 1 tablespoon of olive oil in skillet. Add onions when the butter has melted. Coat onions well. After 10 minutes add one or two pinches of salt. Add 1 tsp of sugar after the onions have cooked about 20-30 minutes. Cook the onions for 30 minutes to 1 hour over medium heat until caramelized. In the beginning it won't be necessary to stir often but as the onions become more caramelized more stirring will be necessary as you don't want the onions to burn but to brown. Use a spatula to turn the onions and keep the onions from sticking and then when the onions are caramelized add the balsamic vinegar to deglaze the pan and coat the onions. To caramelize onions is a slow process but it is worth it.
• 4. Grill the pork tenderloin medallions . The thickness of the medallions will determine the length of time to grill. Grill pork until done but moist. The juices will run clear. Remove from grill to serving plate.
• 5. Top the grilled medallions with the caramelized onions. Serve.

PORK TENDERLOIN WITH BROWN SUGAR-CARAMELIZED ONIONS RECIPE - (4.3/5)

Steps:

• Preheat oven to 415° F. In a heavy skillet add 2 tablespoon of butter. Add the sliced onions and cook until softened, about 2 minutes. Stir in the brown sugar and balsamic vinegar, season to taste with salt and pepper, and cook until the onions are tender and glazed, about 3 more minutes. Set aside. Pat pork dry with paper towels and season with salt and pepper. In a large heavy skillet heat the olive oil and 2 tablespoons of butter over moderately high heat until hot but not smoking and brown pork on all sides. Reduce heat to moderate and cook pork, covered, turning occasionally, 10 minutes. Transfer pork to a shallow baking pan, cover with the caramelized onions and roast in oven until a meat thermometer registers 155° F. for barely pink meat, approximately 10 to 15 minutes.