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Maple Mustard Pork Tenderloin with Caramelized Onions Recipe

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4.4 from 72 reviews

This Maple Mustard Pork Tenderloin with Caramelized Onions recipe combines tender, juicy pork with a sweet and tangy maple-mustard glaze and rich caramelized onions. The pork is first seasoned and seared, then roasted to perfection alongside the onions, resulting in a flavorful, elegant dish perfect for a special dinner or weekend meal.

Ingredients

For the Pork Tenderloin:

  • 2 pork tenderloins
  • 2 tsp kosher salt, divided
  • ½ tsp pepper, divided
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried thyme
  • ¼ tsp paprika
  • ¼ tsp poultry seasoning

For the Caramelized Onions:

  • 2 sweet onions, thinly sliced
  • 2 tbsp olive oil, divided
  • 1 tbsp butter
  • Generous pinch kosher salt

For the Maple Mustard Sauce:

  • ¼ cup maple syrup
  • 1 ½ tbsp grainy mustard
  • 2 garlic cloves, minced
  • 1 tbsp balsamic vinegar
  • ½ tsp Worcestershire sauce
  • ½ cup beef broth
  • ½ tsp kosher salt
  • ¼ tsp pepper

Instructions

  1. Trim Silver Skin: Using a sharp boning knife, carefully slide under the silver skin of each pork tenderloin and remove it by pulling taut while cutting. Discard the silver skin.
  2. Season the Pork: In a small bowl, mix 1 ½ tsp kosher salt, ¼ tsp pepper, garlic powder, onion powder, dried thyme, paprika, and poultry seasoning. Rub this seasoning evenly onto both pork tenderloins. Let the pork rest for at least 45 minutes up to a few hours. Remove from the refrigerator 30 minutes before roasting to reach room temperature.
  3. Start Caramelizing Onions: In a wide skillet, heat butter and 1 tbsp olive oil over medium heat until butter melts. Add sliced onions and a pinch of kosher salt. Cook for 3-4 minutes until onions soften.
  4. Caramelize Onions: Reduce heat to medium-low and continue cooking the onions, stirring regularly for about 45 minutes until tender and golden brown. Add more olive oil if onions stick. Transfer onions to a 9×13" baking dish and set aside.
  5. Prepare Maple Mustard Sauce: Preheat oven to 400°F. In a bowl, whisk together maple syrup, grainy mustard, minced garlic, balsamic vinegar, Worcestershire sauce, ½ tsp kosher salt, and ¼ tsp pepper. Set aside.
  6. Sear Pork Tenderloins: Heat a skillet over high heat with remaining 1 tbsp olive oil. When hot, add pork tenderloins and sear, turning occasionally, until golden brown on all sides. Transfer pork to the baking dish with the caramelized onions.
  7. Deglaze and Make Sauce: Pour beef broth into the hot skillet and bring to a simmer. Use a wooden spoon to scrape up browned bits. Add the maple mustard sauce and simmer for 3-4 minutes until slightly reduced. Pour sauce over pork in the baking dish.
  8. Roast Pork: Roast in the preheated 400°F oven for 15-20 minutes until internal temperature reaches 145°F. Remove from oven and transfer pork to a cutting board. Tent loosely with foil and rest 10-15 minutes before slicing.
  9. Serve: Slice pork into medallions. On a serving platter, spread the caramelized onions and place pork slices on top. Spoon pan juices over the pork. Pairs wonderfully with parsnip and apple purée. Enjoy!

Notes

  • Removing the silver skin ensures the tenderloin stays tender and cooks evenly.
  • Caramelizing onions slowly develops deep, sweet flavor but requires patience and frequent stirring.
  • Resting the pork after roasting allows juices to redistribute, keeping the meat juicy.
  • Using a meat thermometer is key to perfectly cooked pork tenderloin.
  • This dish pairs beautifully with root vegetable purées or roasted potatoes.

Find it online: https://alinacooks.com/maple-mustard-pork-tenderloin-with-caramelized-onions-recipe/