Pork Tenderloin with Crispy Onions

Pork Tenderloin with Crispy Onions is one of my favourite dishes. The soft moist pork with the crispy onion topping sitting in a thick gravy. Serve as a main course with mashed potatoes or seasonal vegetables for a spectacular dish. I make the crispy onion ahead of time and reheat them.

Pork Tenderloin with Crispy Onions

A tender pork cut that is easy to cook and always a popular choice.

4.70 from 115 votes

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Course: Main Dish

Cuisine: British

Keyword: Gravy, Pork, Roast, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 6 People

Calories: 346kcal

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Ingredients

 

MetricImperial

For the Crispy Onions

• 2 medium onions See Note 1
• 250 ml vegetable oil

For the Onion Gravy

• 1 large onion peel/sliced
• 500 ml vegetable stock beef or chicken
• 30 g plain flour
• salt to taste
• pepper to taste

For the Pork

• 920 g pork tenderloin
• 3 cloves garlic peel/mince
• 90 g unsalted butter
• 1 tbsp mixed herbs
• 1 tsp English mustard
• 2 tbsp Worcestershire sauce
• 40 ml vegetable oil
• salt to taste
• pepper to taste

Instructions

The Crispy Onions

• Add about an inch or so into a deep sided pan and place over a medium high heat.
• Add the onions and leave them to fry until golden brown and crispy. Remove from the pan and place on kitchen paper to drain. If making in advance allow to cool and store in air tight container.

The Pork

• Pat dry the tenderloin removing any excess water and season with salt and pepper covering all sides.
• Preheat the oven to 175C/350F/Gas Mark 3
• Place a frying pan large enough to hold the tenderloin over a medium high heat and add the vegetable oil. Once hot, add the tenderloin and sear all round turning frequently to build a lovely crust on the side of the pork.
• Remove from the heat and transfer the pork to a plate for now. Sprinkle the dried mixed herbs over the pork.
• Add the mustard, Worcestershire sauce, garlic and butter to the pan and place back on the heat to melt the butter. Continually stir until everything is melted and combined.
• Transfer the pork back to the pan and spoon the garlic butter sauce over the pork.
• If your pan is oven safe, then leave it in the pan otherwise transfer the pork into an oven safe baking dish/tray together with the sauce.
• Cover the pan/tray with tin foil and place in the preheated oven for 30 minutes.
• Remove the foil (keep it) and baste the pork with the sauce. Return to the oven and cook for a further 30 minutes or until fully cooked. The easiest method to test is a meat thermometer as the pork should be about 60C/140F.
• When cooked, remove from the oven and transfer the pork to a plate and cover with the foil from earlier allowing it to rest.

The Gravy

• Place the baking tray or pan that was used to cook the pork, over a medium high heat and lightly spoon any excess fat.
• Add the onions and cook until softened and golden stirring frequently.
• Add the flour and whisk thoroughly to break up any lumps.
• Gently add the vegetable stock and continue to whisk until full combined. Make sure there are no flour lumps remaining.
• Taste the gravy and season accordingly.
• Reduce the heat to medium and continue to stir releasing all of the goodness stuck to the bottom of the pan from roasting.
• Heat the oven to 190C/375F/Gas Mark 5 and add the crispy onions to a clean baking tray. When hot add the tray to the oven and reheat the onions for a few minutes.
• The longer it simmers, the thicker the gravy will become. When you are happy with the consistency, taste again and make any final seasoning adjustments.

Serving

• Spoon gravy onto the plates. Remove the foil form the tenderloin and slice placing the portions onto the gravy and top with the reheated crispy onions.

Nutrition

Calories: 346kcal | Carbohydrates: 12g | Protein: 33g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 498mg | Potassium: 754mg | Fiber: 1g | Sugar: 4g | Vitamin A: 561IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 2mg