I owe this delicious recipe from one of my original chefs from The Main Dish.
Caramelized. Onion. Butter. It’s really as amazing as it sounds. It’s good on so many things. You should try it on a grilled steak, with a rack of lamb, or even on your favorite steamed vegetable.
When onions are roasted properly, they give off this amazing aroma and taste. It’s sweet and subtle. It’s very easy to burn them though. Cooking onions properly is one of the secrets to a great French onion soup. If you under cook the onions, they will still have a raw onion taste to them. If you over cook them, they have a bitter burnt taste to them. The key is cooking them over medium heat for a long period of time, or in the oven at a low enough temperature not to burn them.
This recipe is a bit more high maintenance than some of the other ones I have made. The best part is that you an make this in larger batches and freeze it until you are ready to use it. I highly recommend making large batches too as you may not even need to freeze it! You’ll go through it so fast!
- 2 large white onions rough chopped
- 2 Tablespoons of extra virgin olive oil
- 2 cloves of garlic rough chopped
- 2 Tablespoons of cold butter
- Salt and Pepper to taste
- The juice of half a lemon
- 1 Pork Tenderloin silver skin removed
- Montreal steak spice to taste
- Salt and pepper to taste
- 1 teaspoon of garlic salt
- Olive oil for searing
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Season the pork tenderloin well with salt, pepper, garlic salt and the montreal steak spice. Heat up 2 Tablespoons of olive oil until nice and hot in a pan. Sear the tenderloin on all sides. put the whole pan in the oven (make sure you don't have a rubber handle or it will melt!!) Cook for 10-12 minutes at 375 degrees Celcius. The pork can be slightly pink!
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For the onion butter,toss the chopped onions in the olive oil and season with salt and pepper. Put on a roasting pan and cook in a 350 degree Fahrenheit oven, stirring occasionally.
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After about a half hour the onions should be a light brown. Cook for another 10 minutes and then add in the chopped garlic. Make sure at this point to stir a lot as the garlic can burn even easier than the onions!
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Once the onions are a beautiful golden brown, add into a blender and add just a spoonful of water at a time until the onions are pureed fairly smooth. Add in the cold butter and lemon juice and blend until thoroughly combined. Add another spoonful of water if you need to!
This recipe is quite healthy for you as well. The onions and garlic have anti-cancer properties, are great for your heart, and you could basically add anything else in there to add nutritional value. You could do something as simple as blend in a tablespoon of chia seeds, and you will super charge this delicious butter that can be put on anything you want! Onions, being a part of the Allium family of vegetables, is also super low in oxalate, which is great for Heather and her kidneys. If you haven’t learned about a low oxalate diet before, check out my post on it here.
On your seared pork tenderloin with caramelized onion butter recipe you have no instructions on when or how to cook the tenderloin. Just found out husband needs to be on a low oxalate NO sodium diet.
Hi Domm! Holy cow I can’t believe I missed the instructions on the pork! I’m really sorry about that! It’s been updated. I will be focusing on low oxalate recipes in the near future. Sign up for my newsletter and you will be up to date when I post new recipes. Thanks for stopping by!
Okay so You’ve told us how to cook the tenderloin – even though it seems to be a really short amount of cook time. You’ve told us how to make the onion butter. So how are we putting these two recipes together to make this dish?? I appreciate your enthusiasm for the onion butter, sounds delish.
Hi Wanda! The Onion butter can just get smothered on the meat! Haha easy peasy!