Pork Tenderloin with Onion Mash

Pork tenderloin, renowned for its tenderness and mild flavour, finds an exquisite pairing with mashed potato, caramelised onions, and mushrooms in a rich, thick sauce. Pork Tenderloin with Onion Mash is a classic combination not only delights the palate but also offers a comforting meal that is the essence of hearty, home-cooked fare.

The star of the dish, pork tenderloin, is celebrated for its lean and succulent texture. When cooked to perfection, it remains juicy and tender, making it an ideal choice for a sophisticated yet uncomplicated meal. The tenderloin’s mild flavour serves as an excellent canvas, absorbing the rich, savoury notes from the accompanying sauce.

Mashed potatoes, creamy and smooth, provide a perfect bed for the tenderloin. The soft, buttery texture of the mash complements the meat’s succulence, creating a harmonious balance of flavours and textures. The potatoes’ mild taste also ensures they do not overshadow the pork, instead enhancing the overall dining experience.

Caramelised onions bring a sweet and slightly tangy element to the dish, their golden-brown hue adding visual appeal. Slow-cooked to release their natural sugars, these onions meld beautifully with the other components. Their sweetness cutting through the richness of the sauce and the earthiness of the mushrooms.

Mushrooms, often overlooked, play a pivotal role in this culinary symphony. Their umami depth and meaty texture add a robust dimension to the dish. When sautéed, they soak up the sauce, becoming little flavour bombs that burst with each bite.

The sauce, a vital element, ties the entire dish together. Thick and luscious, it is often made with a base of stock, wine, and cream, infused with herbs and spices. This rich concoction envelops the pork, potatoes, onions, and mushrooms, ensuring each mouthful is a blend of complementary flavours. The sauce not only enhances the dish’s richness but also provides a moistness that keeps the tenderloin succulent.

Several vegetables can complement pork tenderloin with mashed potatoes, caramelised onions, and mushrooms in a thick sauce. Here are a few excellent options:

1. Green Beans: Lightly steamed or sautéed green beans add a vibrant colour and a fresh, crisp texture. A flavour that balances the richness of the dish.
2. Roasted Brussels Sprouts: Roasting Brussels sprouts brings out their natural sweetness and provides a nice, slightly crunchy texture that pairs well with the tender pork and creamy potatoes.
3. Asparagus: Steamed or roasted asparagus spears add a touch of elegance and a subtle, earthy flavour. These are a favourite that complement the other elements of the dish.
4. Glazed Carrots: Carrots cooked in a light glaze of honey and butter add a touch of sweetness and a bright colour. They enhance the visual and flavour profile of the meal.
5. Peas: Simple steamed peas offer a pop of sweetness and a pleasant, tender texture that works well with the hearty components of the dish.
6. Roasted Root Vegetables: A mix of roasted root vegetables such as parsnips, carrots, and turnips can add a rustic touch and a range of flavours that harmonise with the pork and potatoes.
7. Spinach: Sautéed spinach with garlic provides a slightly bitter contrast and a vibrant green colour that enhances the plate’s presentation.
8. Broccoli: Steamed or roasted broccoli florets add a nutritious and crunchy element that pairs nicely with the creamy mashed potatoes and rich sauce.

These vegetables can be prepared simply to let their natural flavours shine and provide a balanced and colourful addition to the dish.

Pork tenderloin with mashed potatoes, caramelised onions, mushrooms in a thick sauce is a dish that epitomises comfort and elegance. Each component, meticulously prepared, combines to create a meal that is both heart-warming and indulgent. It’s perfect for any occasion from a casual family dinner to an impressive dinner party.

Pork Tenderloin with Onion Mash

This pork tenderloin dish is a delightful combination of succulent meat, creamy mashed potatoes, sweet caramelised onions, and savoury mushrooms, all brought together by a rich, thick sauce. It’s a comforting and lovely meal perfect for any occasion.

4.84 from 6 votes

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Course: Main Dish

Cuisine: British

Keyword: Creamy Sauce, Mashed Potato, Pork, Pork Tenderloin, Vegetables

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 4 People

Calories: 1857kcal

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Ingredients

 

MetricImperial

Pork Tenderloin Ingredients:

• 2 large pork tenderloins approximately 500g each
• salt to taste
• pepper to taste
• 2 tbsp olive oil

Mashed Potatoes Ingredients:

• 1 kg potatoes peeled and cubed
• 50 g unsalted butter
• 100 ml milk
• salt to taste

Caramelised Onions Ingredients:

• 2 large onions thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp sugar
• 1 tbsp balsamic vinegar

Mushrooms Ingredients:

• 250 g mushrooms sliced
• 1 tbsp olive oil
• 1 tbsp butter

Cream Sauce Ingredients:

• 250 ml chicken stock or vegetable stock
• 100 ml white wine
• 200 ml double cream
• 1 tbsp flour
• 1 tbsp unsalted butter
• 1 tsp dried thyme
• salt to taste
• pepper to taste

Instructions

• Preheat the oven to 180°C (350°F).
• Season the pork tenderloins with salt and pepper.
  2 large pork tenderloins, salt, pepper
• In a large oven-safe skillet, heat olive oil over medium-high heat.
  2 tbsp olive oil
• Sear the pork tenderloins on all sides until browned.
• Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 70°C (160°F).
• Remove from the oven and let rest for 10 minutes before slicing.
• Boil the potatoes in salted water until tender, about 15-20 minutes.
  1 kg potatoes
• Drain and mash with butter, milk, and salt until smooth.
  50 g unsalted butter, 100 ml milk, salt
• In a large pan, melt butter over medium heat.
  2 tbsp unsalted butter
• Add the onions and cook, stirring occasionally, until soft and golden brown, about 20 minutes.
  2 large onions
• Stir in sugar and balsamic vinegar, and cook for an additional 5 minutes.
  1 tbsp sugar, 1 tbsp balsamic vinegar
• In a separate pan, heat olive oil and butter over medium heat.
  1 tbsp olive oil, 1 tbsp butter
• Add the mushrooms and sauté until they are golden and tender, about 10 minutes.
  250 g mushrooms
• In the same skillet used for the pork, melt butter and stir in flour to form a roux.
  1 tbsp unsalted butter, 1 tbsp flour
• Gradually whisk in the stock and wine, cooking until slightly thickened.
  250 ml chicken stock, 100 ml white wine
• Stir in the cream and thyme, and season with salt and pepper.
  200 ml double cream, 1 tsp dried thyme, salt, pepper
• Simmer until the sauce reaches the desired thickness.
• Slice the rested pork tenderloin.
• Serve the slices over a bed of mashed potatoes.
• Top with caramelised onions and mushrooms.
• Drizzle with the thick sauce.

Nutrition

Calories: 1857kcal | Carbohydrates: 64g | Protein: 199g | Fat: 84g | Saturated Fat: 38g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 707mg | Sodium: 636mg | Potassium: 5108mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1463IU | Vitamin C: 57mg | Calcium: 183mg | Iron: 12mg