Pork Tenderloin Steaks with Onions

Pork tenderloin steaks with onions © kvalifood.com

Pork tenderloin steaks with onions is a classic Danish everyday dish — juicy slices of pork tenderloin pan-fried with golden onions and pan juices. Tenderloin is a lean, tender cut that cooks quickly. Boiled potatoes and salad are the natural accompaniments.

Ingredients

Yields 4 servings

  • 2 medium pork tenderloins
  • 2–3 onions
  • 60 g butter (or margarine)
  • salt, pepper
  • 1/2 dl stock
  • optional: 1/3 dl heavy cream
  • optional: 1 drop gravy browning

Side dishes

  • boiled potatoes
  • salad

Directions

Preparation

Remove the chain (the long strip of meat along the side) and trim away sinew and membrane. Cut each tenderloin into about 4 pieces. Stand each piece on its end and flatten it lightly with the heel of your hand.

Onions

Peel the onions and cut them into thin slices. Brown half the butter in the pan and fry the onions until translucent and golden. Sprinkle with a pinch of salt and keep warm.

Steaks

Brown the remaining butter in the pan. Add the steaks and cook 3 minutes on each side. Season with salt and pepper. Remove from the pan and keep warm.

Sauce and serve

Deglaze the pan with stock and cream if using. Add a drop of gravy browning if you like. Arrange the warm onions over the steaks and pour the pan juices over.

Notes

  • Always remove the chain and any membrane before cooking — it gives even steaks that lie flat in the pan
  • A pinch of sugar over the onions gives deeper, faster caramelization
  • Tenderloin steaks go with almost anything: fried tomatoes, mushrooms, bacon, toasted baguette
  • For lunch, serve tenderloin steak open-faced on rye bread with onions and remoulade