Pork Tenderloin in Onion Sauce with New Potatoes
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Source: https://recipheon.com/en/recipes/main-dishes/pork-tenderloin-in-onion-sauce-with-new-potatoes
About this recipe
Serve tender pork tenderloin in a creamy onion sauce with new potatoes and fresh dill. This satisfying home-style meal is ready in less than an hour. Briefly sear the pork first to keep it juicy, then simmer it in a mild sauce made with onions cooked slowly until translucent. Cook the new potatoes separately and toss them with butter and dill. Serve immediately while the sauce is smooth and the meat tender.
Ingredients
Servings: 4
Pork Tenderloin and Sauce
600 g pork tenderloin
2 medium onions, about 250 g
2 tablespoons canola oil
1 tablespoon butter
1 tablespoon all-purpose flour
400 ml vegetable or chicken broth
150 ml light cream (18% fat)
1 teaspoon marjoram
1 teaspoon salt
1/2 teaspoon black pepper
Potatoes
800 g new potatoes
1 tablespoon salt for cooking
1 tablespoon butter
2 tablespoons chopped fresh dill
Steps
Trim the silverskin from the pork tenderloin and cut it into slices about 2 cm thick. Peel the onions and thinly slice them, then scrub the potatoes thoroughly under running water. Pat the meat dry with paper towels and season with the salt and pepper.
Place the new potatoes in a pot, cover with cold water, add 1 tablespoon of salt, and bring to a boil. Cook over medium heat for 18–20 minutes, until a fork meets slight resistance but the potatoes do not fall apart. Drain, add the butter and dill, toss gently, and cover.
Heat a large skillet over medium-high heat, add the oil, and cook the pork tenderloin slices for 2 minutes per side, until golden on the surface. Transfer the meat to a plate; do not cook it through yet, as it will finish in the sauce.
Reduce the heat under the same skillet to medium, then add the butter and onions. Cook for 10–12 minutes, stirring every few minutes, until the onions soften and turn lightly golden without burning.
Add the flour and cook the onions for another 1 minute, stirring. Gradually pour in the broth, stirring constantly to prevent lumps, then add the cream and marjoram. Bring the sauce to a gentle simmer and cook for 3 minutes, until slightly thick.
Return the meat to the sauce and simmer over low heat for 6–8 minutes, turning the slices halfway through. Cook until the meat is done but still juicy when cut; let it rest off the heat for 3 minutes before serving.
Divide the new potatoes among plates, add the pork tenderloin, and spoon plenty of hot onion sauce over it. Serve immediately.
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