Skillet French Onion Pork Tenderloin with Rich Onion Jus Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate caramelization on the onions, resist the urge to stir them constantly. Letting them sit undisturbed in the skillet for a minute or two between stirs allows them to develop a deep brown color and sweet flavor. If the pan seems to be drying out or the onions are browning too quickly, add a splash of water to scrape up the browned bits and slow down the cooking process.

When seasoning the pork tenderloin, be generous with the seasoning. Since the tenderloin is a thick cut of meat, a robust exterior seasoning is necessary to balance the rich, sweet flavors of the caramelized onions and jus.

Additionally, patting the pork completely dry with paper towels before seasoning ensures a superior sear, as moisture on the surface of the meat will cause it to steam rather than brown.

Variations

• Cheesy French Onion Pork: Top the pork tenderloin medallions with slices of Swiss cheese during the last few minutes of cooking, allowing the cheese to melt over the caramelized onions.
• Garlic Onion Glaze: Add minced garlic to the skillet along with the onions to infuse the rich onion jus with a robust garlic aroma.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days, ensuring they are refrigerated within 2 hours of cooking.

Freezer

Freeze the cooked pork and jus in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a skillet over low heat with a splash of water, covering the pan to retain moisture until warmed through.

Store any leftover pork tenderloin and onion jus in an airtight container in the refrigerator within two hours of cooking. Kept properly, the leftovers will remain fresh and delicious for up to three to four days. It is best to store the sliced pork directly in the onion jus, as the sauce helps keep the lean meat moist and prevents it from drying out during storage and subsequent reheating.

While this dish is best enjoyed fresh, you can easily prepare elements of it ahead of time to save precious minutes on busy nights. The onions can be caramelized up to two days in advance and stored in the refrigerator.

When ready to serve, simply sear the seasoned pork tenderloin, add the pre-cooked onions and onion jus to the skillet, and finish cooking the meat to the safe internal temperature.

Serving ideas

Present this beautiful dish by slicing the pork tenderloin into thick medallions and arranging them elegantly in a warm serving platter or shallow baking dish.

Spoon the rich, glossy caramelized onions and dark savory jus generously over the top of the meat, letting the sauce pool around the slices. A sprinkle of fresh herbs adds a vibrant pop of color and a fresh contrast to the deep, rich tones of the dish.

This savory pork pairs wonderfully with a variety of classic side dishes that can soak up the incredible onion jus. Serve it alongside a mound of creamy mashed potatoes, buttery egg noodles, or a simple wild rice pilaf.

For a lighter option, a crisp green salad tossed in a light vinaigrette or some roasted green beans provides a wonderful, refreshing balance to the rich, comforting flavors of the caramelized onions and tender pork.

Frequently asked questions

Recipe card

Skillet French Onion Pork Tenderloin with Rich Onion Jus

Prep 10 minCook 20 minRest 3 minTotal 33 minServes 4

Ingredients

• 1 1/2 lb pork tenderloin
• seasoning, to taste
• 2 large sliced onions
• 1 cup onion jus

Instructions

1. Pat the pork tenderloin completely dry with paper towels. Season all sides generously with the seasoning, pressing it gently into the meat so it adheres well.
2. Heat a heavy skillet over medium-high heat. Add the seasoned pork tenderloin and sear until a rich, golden-brown crust forms on all sides, about 2 to 3 minutes per side. Remove the pork from the skillet and set it aside on a plate.
3. Reduce the heat to medium in the same skillet. Add the sliced onions, stirring to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onions are soft and golden caramelized, about 15 minutes.
4. Return the seared pork tenderloin to the skillet. Ladle the rich onion jus generously over the meat and caramelized onions. Reduce the heat to medium-low, cover, and cook until the pork reaches an internal temperature of 145°F (63°C), then let the meat rest for 3 minutes.
5. Transfer the rested pork tenderloin to a cutting board and slice it into thick medallions. Arrange the sliced pork in a serving dish, spoon the caramelized onions and glossy onion jus over the top, and serve immediately while warm.

Estimated nutrition per serving

Calories

240

Protein

26 g

Carbohydrates

8 g

Fat

11 g

Fiber

1 g

Sugar

4 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.