French Onion Topped Pork Tenderloin
with Roasted Carrots and Yellow Potatoes
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Filet de porc
1 pièce(s)
Oignon rouge
1 pièce(s)
Concentré de bouillon de poulet
350 g
Pomme de terre à chair jaune
2 pièce(s)
Carotte
¾ tasse(s)
Mozzarella, râpée
(Contient Lait)
1 cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
1 cs
Vinaigre balsamique
(Contient Sulfites)
Informations nutritionnelles
Instructions
Peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from the heat, and stir in 1 tbsp vinegar, 1/2 cup water (dbl for 4 ppl) and demi-glace. Cook, stirring often, until sauce thickens, 2-3 min. Transfer to a medium bowl.
Meanwhile, cut potatoes into 1/2-inch pieces. Peel, then cut carrots into 1/2-inch rounds. Strip 2 tbsp thyme from stems, then roughly chop. Add potatoes, carrots, 1 tbsp thyme and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper, then toss to combine.
Pat pork dry with paper towels. Season pork with remaining thyme, 1/2 tsp garlic salt (dbl for 4 ppl) and pepper. Heat the same pan (from step 1) over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 6-8 min.
Transfer pork to the baking sheet with veggies. Top pork with caramelized onions and cheese. Roast pork in the top of the oven until cooked through, 14-16 min.**
Slice pork. Divide veggies and pork between plates.