Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Mexico City! This tantalizing Pork Tenderloin with Spicy Onions is not just a meal—it's a flavor explosion that combines the perfect balance of tender meat, caramelized onions, and a kick of jalapeño heat. Whether you're a seasoned home chef or a curious food adventurer, this recipe promises to turn an ordinary dinner into an extraordinary dining experience that will have everyone at your table begging for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pork tenderloin (about 1 pound)
- 2 tablespoons olive oil
- 2 onions, sliced
- 1 jalapeño, sliced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Remove pork tenderloin from refrigerator 30 minutes before cooking to bring to room temperature. Pat the meat dry with paper towels to ensure proper searing.
- Season the pork tenderloin generously with salt, pepper, and cumin on all sides, ensuring even coverage.
- Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering but not smoking.
- Carefully place the seasoned pork tenderloin in the hot skillet. Sear each side for 2-3 minutes, creating a golden-brown crust that locks in moisture and develops rich flavor.
- Reduce heat to medium and add sliced onions, jalapeños, and minced garlic to the same skillet around the pork. Sauté vegetables until they become soft and slightly caramelized, approximately 5-6 minutes.
- Transfer the skillet to a preheated oven at 375°F (190°C). Roast the pork tenderloin for 15-20 minutes, or until internal temperature reaches 145°F (63°C) for medium-rare.
- Remove from oven and let the meat rest for 5-7 minutes, which allows juices to redistribute and ensures a tender, juicy result.
- Slice the pork tenderloin against the grain into medallions and serve topped with the spicy caramelized onions.
Tips
- Temperature is Key: Always let your pork tenderloin sit at room temperature for 30 minutes before cooking to ensure even cooking.
- Pat Dry for Perfect Sear: Use paper towels to remove moisture from the meat, which helps achieve that gorgeous golden-brown crust.
- Don't Overcrowd the Pan: Give your pork and vegetables enough space to sear and caramelize properly.
- Use a Meat Thermometer: For perfectly cooked pork, aim for an internal temperature of 145°F (63°C).
- Rest Your Meat: Letting the pork rest after cooking allows the juices to redistribute, ensuring a juicy and tender result.
- Slice Against the Grain: This technique helps break down muscle fibers, making each bite more tender and easier to chew.Pro tip: For an extra flavor boost, consider marinating the pork tenderloin for 2-4 hours before cooking to enhance its taste and tenderness!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 30g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 90mg
