I am a major sauce fan. The sweet onion jam really made this dish special. The meat was also loaded with flavor from the rosemary-mustard-garlic seasoning. I served it with maple syrup roasted acorn squash, and roasted gold and sweet potatoes, carrots, and kohlrabi. It was a weeknight feast.
This recipe was adapted from Antoni in the Kitchen by Antoni Porowski. I increased the amount of garlic and substituted apple cider for bourbon in the onion jam. Delicious.
Yield: Serves 4
For the Maple-Onion Jam:
- 2 T unsalted butter
- 1 T olive oil
- 1 1/2 to 2 pounds red onions, cut into 1/4-inch pieces (about 4 1/2 cups)(I used 2 large onions)
- Kosher salt
- 1/3 cup pure maple syrup
- 1/4 cup fresh apple cider or bourbon
- 1/2 tsp freshly ground black pepper
For the Rosemary-Mustard Pork Tenderloin:
- 4 to 8 large garlic cloves, thinly sliced
- Kosher salt
- 2 T grainy or creamy Dijon mustard
- 1 T plus 1 tsp finely chopped fresh rosemary
- freshly ground black pepper
- 1 T plus 2 tsp olive oil, divided
- 2 (1 to 1 1/4-pound) pork tenderloins
- 1 T unsalted butter
To Make the Maple-Onion Jam:
- In a large heavy skillet, heat the butter and oil over medium heat until the butter is melted. (I used a stainless steel sauté pan.)
- Add the onions and 1/4 tsp salt, reduce the heat to medium-low, and cook, stirring frequently, until the onions are very tender and sweet, 30 to 35 minutes.
- Add the maple syrup and cider (or bourbon), increase the heat to medium, and cook, stirring occasionally, until the liquid has evaporated and the onions are jammy, about 7 to 10 minutes. Watch carefully and lower the heat if necessary.
- Remove from the heat and stir in pepper and 1/4 tsp salt. Adjust seasoning to taste.
- Serve warm or at room temperature.
Note: The jam can be made ahead, cooled, covered, and refrigerated for up to 2 weeks.
To Make the Rosemary-Mustard Pork Tenderloin:
- While the jam cooks, mound the sliced garlic with 1 teaspoon salt on a cutting board. Using a chef’s knife, mash and chop into a paste.
- Transfer garlic to a small bowl. Stir in the mustard, rosemary, 1/2 tsp pepper, and 2 tsp olive oil.
- With a paring knife or kitchen shears, make 12 x-shaped incisions, about 1/8-inch deep, all over each tenderloin.
- Rub the tenderloin all over with the garlic mixture, stuffing bits into the incisions.
- With a rack in the center, heat the oven to 425 degrees, preferably on convection roast. (This temperature is ideal for roasting vegetables at the same time.)
- In a large oven proof skillet, heat the butter and remaining tablespoon olive oil over medium-high heat until the butter is melted and foamy. (I used a 12-inch cast iron skillet.)
- Add the tenderloins and cook until browned on the bottom, about 5 to 7 minutes.
- Turn browned side up and transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part of the pork reads 135 degrees, about 15 to 20 minutes. (I used the oven probe.)
- Transfer to a cutting board and let rest for 10 minutes.
- Cut the pork into thick slices and serve with the onion jam.