Cheesy French Onion Topped Pork Tenderloin
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Cheesy French Onion Topped Pork Tenderloin

Cheesy French Onion Topped Pork Tenderloin

with Roasted Carrots and Yellow Potatoes

Tags:
Family Friendly
Allergens:
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

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)

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Nutrition Values

Calories550 kcal
Fat12 g
Saturated Fat7 g
Carbohydrate56 g
Sugar14 g
Dietary Fiber8 g
Protein54 g
Cholesterol125 mg
Sodium1330 mg
Trans Fat1 g
Potassium2050 mg
Calcium450 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

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.

2

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.

3

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.

4

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.**

5

Slice pork. Divide veggies and pork between plates.

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