Pork tenderloin with onion sauce
Filetto di maiale con salsa di cipolle
Roast pork tenderloin with a thick, sweet, and flavorful red wine caramelized onion sauce.
Pork tenderloin with onion sauce offers a refined balance between the tenderness of the meat and the intense sweetness of caramelized onions. Red wine gives the sauce depth, color, and an aromatic note that complements the savory flavor of the tenderloin without overpowering it, while butter contributes to its glossy, enveloping texture. The meat, a lean cut that cooks quickly, is first browned in skillet and then cooked in the oven, so as to obtain a well-browned surface and a juicy interior. Fresh thyme adds a herbaceous nuance, completing a main course Elegant and comforting. The sauce is perfect when the onions are soft and golden and the sauce is thick. This recipe is a traditional Italian dish.
Instructions
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3 steps · natural Italian voice
Brown and cook the fillet
20 minSeason with salt and pepper the whole fillet. Heat a drizzle of olive oil in skillet over high heat and brown the meat on all sides for 6-8 minutes, until golden brown. Transfer it to the oven at 200°C (392°F) for 12-15 minutes, until the core reaches 65°C (149°F). Let it rest for 5 minutes before slicing.
Caramelize the onions
30 minMelt the butter in the same skillet over low heat. Add the onions and the raw cane sugar; cook for 20-25 minutes, stirring often, until soft and golden. Deglaze with the red wine and balsamic vinegar, then cook for another 5 minutes, until you get a thick, glossy sauce. Season with salt to taste and add the fresh thyme.
Slice and serve
Slice the rested fillet into medallions and arrange on plates. Drizzle the meat with the hot onion sauce, spreading it evenly to enhance the contrast between the tender meat and the smooth sauce.
Chef's Tips
Keep the onions over low heat for the entire 20-25 minutes indicated, because slow cooking develops the natural sugars without burning the bottom.
Ingredients
- (21.16 oz) 600 g whole pork tenderloin
- 3 large golden onions, thinly sliced
- (5.07 fl oz) 150 ml red wine
- (1 tbsp) 1 tablespoon Of raw cane sugar
- Fresh thyme as needed
- (1.06 oz) 30 g butter
- Extra virgin olive oil as needed
- Salt as needed
- Pepper as needed
- (1 tbsp) 1 tablespoon of balsamic vinegar
Can't find it in the US?
- raw cane sugarMost US supermarkets
Turbinado or demerara sugar
Italian zucchero di canna is raw cane sugar, not soft brown sugar.
⚠️ Automatic ingredient-based detection. Always check product labels.
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