Pan Roasted Pork Tenderloin with Melted Onions and Balsamic Glaze

Pork tenderloin recipe from Frisco Style Magazine

Prep Time: 3 hours

Cook Time: 1 hour

Servings: 8 people

INGREDIENTS

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• 2 whole pork tenderloins silver skin removed

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• 1 cup(s) salt

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• 1 gallon(s) water

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• 1 orange wedged

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• 1/2 cup(s) brown sugar

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• 1 tablespoon(s) canola oil

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• rsalt and pepper to taste

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For the Melted Onions with Balsamic Glaze

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• 1 large yellow onion sliced

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• 5 tablespoon(s) butter

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• 1/4 cup(s) balsamic vinegar

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• 1 pint(s) beef stock

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• 1 pint(s) chicken stock

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• 1 tablespoon(s) dijon mustard

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• 2 tablespoon(s) maple syrup or honey

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INSTRUCTIONS

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1. Bring water, salt, sugar and orange to a boil until all salt and sugar is dissolved. Cool to room temperature.

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2. 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.

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3. Season with salt and pepper.

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4. 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.

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5. Place pan in the oven until an internal temperature of 155 degrees is reached.

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6. Remove from oven and allow to rest for fifteen minutes before slicing.

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7. In a saucepan over high heat, bring beef and chicken stock to a boil. Simmer until reduced to a syrup consistency.

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8. 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.

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9. Add balsamic, syrup, stock reduction and mustard. Stir frequently until a syrup consistency.

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10. Turn off the heat and whisk in the remaining butter one tablespoon at a time. Season with salt and pepper.

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11. Arrange pork slices on a platter, over cheddar grits or mashed potatoes.

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12. Spoon the onions and glaze over the pork and serve.

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