Pan-Seared Pork Tenderloin with Caramelized Onions & Garlic

Ingredients

• 500 g (about 1.1 lb) pork tenderloin, cut into 2 cm (3/4-inch) thick steaks
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (15 ml) olive oil
• 1 tbsp (14 g) butter
• 1 tsp (about 5 g) salt
• 1/2 tsp ground black pepper
• 2 medium onions, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp (30 ml) chopped parsley (optional)

Instructions

1. Season the pork steaks with salt, pepper, soy sauce and lemon juice; let rest for 10 minutes.
2. Heat a large skillet over high heat with the olive oil; when very hot, sear the steaks 2 minutes per side until browned. Remove and keep warm on a heated plate.
3. In the same skillet, reduce heat to medium and add the butter; add the onion slices and a pinch of salt.
4. Cook the onions, stirring occasionally, until they become translucent and golden, about 6–8 minutes.
5. Push the onions to the sides of the skillet, add the minced garlic to the center and sauté 30–40 seconds until fragrant (do not let it burn).
6. Return the steaks to the skillet, toss with the onions and cook another 1–2 minutes to finish cooking and meld the flavors.
7. Turn off the heat, sprinkle chopped parsley on top and serve immediately, spooning the onion sauce over the steaks.

Tips

• Don’t overcrowd the skillet: cook in two batches if needed to ensure a good sear.
• Cut the steaks to the same thickness so they cook evenly.
• If you like, add 1 tbsp butter at the end for a shinier, richer sauce.

Variations

• Add 1 tsp Dijon mustard to the marinade for a spicy, tangy note.
• Use 50 ml (about 1/4 cup) white wine or beef stock to deglaze the skillet before returning the steaks.

FAQ