Best 2 Pork Filet Mignon With Onions Recipes
Pork filet mignon is a lean and tender cut of meat that can be cooked in a variety of ways. This article provides three delicious recipes for pork filet mignon with onions:
1. **Pork Filet Mignon with Caramelized Onions:** This classic dish features tender pork tenderloin seared to perfection and served with a rich, sweet caramelized onion sauce.
2. **Pork Filet Mignon with Balsamic Onions:** This savory dish combines pork tenderloin with balsamic vinegar and onions for a tangy and flavorful twist.
3. **Pork Filet Mignon with Red Wine Onions:** This elegant dish uses red wine and onions to create a sophisticated and flavorful sauce that perfectly complements the pork.
Whether you're looking for a simple weeknight meal or a special occasion entrée, these pork filet mignon recipes with onions are sure to please.
PORK TENDERLOIN WITH HONEY GARLIC SAUCE
Recipe VIDEO above. Tender, succulent pork fillet seasoned with a rub, seared until golden then baked in a Honey Garlic Sauce until sticky on the outside and juicy on the inside. Simply incredible! (And really, it's SIMPLE!)
Provided by Nagi
Categories Mains
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 180C/350F.
- Mix Sauce ingredients together.
- Mix Rub ingredients then sprinkle over the pork.
- Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
- When pork is almost seared, push to the side, add garlic and cook until golden.
- Pour sauce in. Turn pork once, then immediately transfer to the oven.
- Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
- Remove pork onto plate, cover loosely with foil and rest 5 minutes.
- Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
- Remove from stove, put pork in and turn to coat in sauce.
- Cut pork into thick slices and serve with sauce!
Nutrition Facts : Calories 360 kcal, Carbohydrate 29 g, Protein 38 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 127 mg, Sodium 661 mg, Sugar 28 g, ServingSize 1 serving
JUICY PORK TENDERLOIN WITH PEPPERS AND ONIONS
The trick to the best pork tenderloin is to sear the pork on all sides before roasting. In our recipe, the pork is browned on all sides and then baked on top a bed of onions and peppers. Most often, you will find pork tenderloins sold in packages with two tenderloins. One tenderloin should generously serve two people and will most likely serve three. One note, "pork tenderloins" and "pork loin" are two different cuts of meat. Pork tenderloins are much smaller and take less time to cook.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 55m
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees F.
- Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
- Pat pork dry with paper towels, and then season on all sides with one teaspoon of salt.
- Heat the oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, turning every few minutes, until evenly browned all over; 10 to 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
- Keep the pan used to sear the pork on the stove over medium heat. Add the butter. When the butter is melted and bubbling, stir in the onions then cook, stirring often, until they start to soften, about 5 minutes. Stir in the bell peppers, garlic, one teaspoon of thyme, and 1/4 teaspoon of salt. Cook, stirring every minute or so, for 5 more minutes.
- Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, two teaspoons of thyme, and a generous amount of black pepper (1/4 to 1/2 teaspoon).
- Place the seared pork tenderloins on top of the onions and bell peppers, and then slide the pan into the oven. Roast 15 to 20 minutes or until an internal thermometer inserted into the thickest part registers 145 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 5 minutes.
- To serve, slice pork into 1-inch slices then serve on top of the onions and peppers.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 321, Fat 8.7g, SaturatedFat 3.2g, Cholesterol 153.7mg, Sodium 622.6mg, Carbohydrate 9.1g, Fiber 2.5g, Sugar 5g, Protein 49.1g
Tips:
- Choose a tenderloin that is about 1 pound and 1/2 inches thick.
- To make sure the pork is cooked evenly, use a meat thermometer to check the internal temperature. It should read 145 degrees Fahrenheit for medium-rare, 150 degrees Fahrenheit for medium, and 155 degrees Fahrenheit for medium-well.
- If you don't have a meat thermometer, you can also cook the pork until it is no longer pink in the center.
- Let the pork rest for 5-10 minutes before slicing and serving. This will help the juices redistribute throughout the meat.
- Serve the pork with roasted vegetables, mashed potatoes, or your favorite sides.
Conclusion:
Pork filet mignon is a delicious and versatile cut of meat that can be cooked in a variety of ways. This recipe for pork filet mignon with onions is a great to this cut of meat. It is simple to make and the results are flavorful and juicy. Whether you are a seasoned cook or a beginner, I encourage you to give this recipe a try. You won't be disappointed!
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