Pork Tenderloin With Mushrooms & Balsamic Onions

🧂 Ingredients

• 1.2 kg pork tenderloins

  2.6 lbs. / 2 whole tenderloins
• 1 teaspoons sea salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon onion powder

  optional
• 1 tablespoon coconut oil
• 2 large red onions

  cut into 8 wedges each
• 2 tablespoons olive oil
• A little extra salt
• 1/2 medium red onion

  finely diced
• 1 teaspoon Dijon mustard
• 1 tablespoon aged Balsamic vinegar

  or 1 tablespoon regular balsamic mixed in with 1 teaspoon honey or maple syrup
• Pinch of salt
• 1 tablespoon olive oil
• 200 g cremini mushrooms

  7 oz. wiped and cut in halves
• 1 tablespoon olive oil
• 1 tablespoon butter

  or ghee, coconut oil/lard for completely dairy-free
• 1/2 teaspoon sea salt
• 2 garlic cloves

  finely diced
• 1 tablespoon butter

  or ghee
• 2 cloves of garlic

  roughly diced
• 2-3 sprigs of fresh thyme
• 5-6 pecans or walnuts

  chopped roughly

Instructions

• 1 Prepare the pork. In a small bowl, combine sea salt with the spices and pepper.
  Rub the spice mix into the pork tenderloins on both sides and set aside for
  15-20 minutes. You can do this ahead of time: wrap the meat in Gladwrap or place
  it in an airtight container, and refrigerate overnight. (Make sure to bring the
  meat to room temperature before cooking.)
• 2 Prepare the balsamic onions. Combine the diced onions with balsamic vinegar,
  mustard, salt, and olive oil in a small bowl. Set aside to pickle for 15-20
  minutes. This step can also be done ahead of time and stored in the fridge.
• 3 Cook the pork. Preheat the oven to 175-180°C (350-360°F). In a large frying pan
  or skillet, heat 1 tablespoon of coconut oil over high heat. Cut the tenderloins
  into two halves so they fit in the pan. Cook over high-medium heat for 4 minutes
  on each side.
• 4 Drizzle a tablespoon of olive oil or coconut oil onto a flat baking tray, then
  transfer the pork pieces to the center. Arrange the wedges of red onion around
  the meat, drizzle with another tablespoon of olive oil, and sprinkle with a
  little salt. Place the tray on the middle oven shelf and roast for 18 minutes,
  turning the pork halfway through and rotating the tray for even cooking.
• 5 Cook the mushrooms. Heat a tablespoon each of olive oil and butter (or ghee) in
  a frying pan over medium-high heat. Add the mushrooms and season with half a
  teaspoon of salt. Pan-fry for 10 minutes, stirring occasionally. At the 8-minute
  mark, add the garlic and cook for the remaining 2 minutes, stirring a few times.
  Once cooked, transfer the mushrooms to a bowl.
• 6 While the pork and mushrooms are cooking, pre-chop the pecans (or your preferred
  nuts).
• 7 Finish the pork. Remove the tray from the oven and transfer the pork to a
  cutting board and the onions to a bowl. Pour any leftover juices into an empty
  skillet or frying pan, then add a tablespoon of butter (or ghee), thyme leaves,
  and garlic. Place over medium-high heat and cook for 1-2 minutes, stirring.
  Slice the pork (on an angle) into thick pieces and return it to the pan, along
  with any pork juices. Stir through the thyme and garlic sauce, then remove from
  the heat.
• 8 Assemble the dish. Transfer the pork pieces to a large serving plate, and
  scatter the roasted onions and mushrooms over and around the meat. Pour any
  remaining thyme and garlic jus over the top. Sprinkle evenly with the pickled
  balsamic onions and chopped pecans. Garnish with fresh thyme sprigs or chopped
  chives, parsley, or scallions for a touch of greenery. Serve immediately.

Nutrition Info