Cheesy French Onion Topped Pork Tenderloin
with Roasted Carrots and Yellow Potatoes
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
1 unit(s)
Red Onion
1 unit(s)
Chicken Broth Concentrate
350 g
Yellow Potato
2 unit(s)
Carrot
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
Nutrition Values
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.
