Pork Tenderloin with Brown Sugar-Caramelized Onions and the Best Broccoli I've Ever Had!

If glazed and caramelized onions aren't enough to send you to food nirvana, how about oven-roasted broccoli with Panko crumbs and Parmesan cheese? This pork and broccoli combination is so good together!

 

The pork was gets a beautiful sear in my enameled cast iron skillet and then finished off in the oven until done.  Let the meat rest for at least 5 minutes before cutting to keep those juices in the meat and not on the cutting board.

Oven roasting broccoli (or most any other vegetable) is my favorite way to prepare it and makes it taste so much better than any other method.  The panko gives it a little crunch and the Parmesan cheese a delightful flavor. 

Enjoy!


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Pork Tenderloin with Brown Sugar Caramelized Onions

Printable Recipe

Serves 2

1 pork tenderloin
Salt and pepper to taste
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 large sweet onions, sliced
1 tablespoon brown sugar - packed
1 tablespoon balsamic vinegar

Preheat oven to 415° F.

In a heavy skillet (I like to use this one) add 2 tablespoon of butter over medium/high heat. Add the sliced onions and cook until softened, about 10-15 minutes. Stir in the brown sugar and balsamic vinegar, season to taste with salt and pepper, and cook until the onions are tender and glazed, about 3 more minutes. Set aside.

Pat pork dry with paper towels and season with salt and pepper. In a large heavy skillet heat the olive oil and 2 tablespoons of butter over moderately high heat until hot but not smoking and brown pork on all sides. Reduce heat to moderate and cook pork, covered, turning occasionally, 10 minutes. Transfer pork to a shallow baking pan, cover with the caramelized onions and roast in oven until a meat thermometer registers 155° F. for barely pink meat, approximately 10 to 15 minutes.

Oven-Roasted Broccoli

Recipe adapted from Alton Brown, 2007, Food Network
Printable Recipe

4 servings

1 pound broccoli, cleaned and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan

Preheat oven to 425F.

Cut the broccoli into bite size pieces. Trim the dark green from the stalk and cut into 1/8-inch thick, round slices. Place the broccoli into a large bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.

Spread the panko into a 13 by 9-inch metal sheet pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.