🛒 Ingredients and Their Roles

Pork Tenderloins

2 (about 1 lb each) – The star protein. Its mild taste pairs beautifully with bold seasonings.

Yellow Onions

2 large, thinly sliced – Slowly cooked until golden, they transform into sweet, jammy perfection.

Olive Oil

3 tablespoons – Helps in searing and roasting, locking in juices.

Butter

2 tablespoons – Adds silkiness to the onions, giving them a rich, luxurious texture.

Aged Whole-Grain Mustard

3 tablespoons – Brings tang, texture, and complexity that cuts through the pork’s natural richness.

Dijon Mustard

1 tablespoon – Intensifies the mustard flavor with a smooth, sharp kick.

Garlic Cloves

3, minced – Infuses depth and aromatic punch.

Fresh Thyme Leaves

1 teaspoon (or ½ teaspoon dried) – Offers earthy, herbal notes.

Salt & Pepper

1 teaspoon salt and ½ teaspoon freshly cracked black pepper – Essential for balance and seasoning.

Dry White Wine

½ cup (optional but recommended) – Deglazes the pan, adding acidity and depth to the onions.

Honey

1 tablespoon – Enhances the natural sweetness of the onions and balances the mustard’s sharpness.

📝 Step-by-Step Instructions

Step 1: Prepare the Pork

1. Preheat oven to **400°F (200°C)**.
2. Pat the pork tenderloins dry with paper towels and season generously with salt, pepper, and thyme.
3. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.
4. **Sear the tenderloins on all sides** until golden brown (about 3–4 minutes per side). Remove and set aside.

Step 2: Caramelize the Onions

5. In the same skillet, add 1 tablespoon olive oil and butter.
6. Stir in the sliced onions, cooking over medium heat for **15–20 minutes** until they turn golden and soft.
7. Add garlic, honey, and white wine (if using). Cook until the wine reduces and the onions become glossy and caramel-like.

Step 3: Add the Mustard

8. Stir in whole-grain mustard and Dijon mustard until combined with the onions.
9. Return the seared pork tenderloins to the skillet, **nestling them into the onion mixture**.

Step 4: Roast to Perfection

10. Transfer the skillet to the oven and roast for **15–20 minutes**, or until the pork reaches an internal temperature of **145°F (63°C)**.
11. Let the pork **rest for 5 minutes** before slicing to ensure maximum juiciness.

💡 Pro Tips & Serving Suggestions

Pro Tips for Success:

• **Don’t skip the sear:** Searing locks in juices and creates a beautiful crust.
• **Low and slow onions:** Take your time—rushed onions won’t develop the same depth of flavor.
• **Rest the pork:** Cutting too soon will cause juices to escape. Patience equals perfection.
• **Upgrade the mustard:** A high-quality aged mustard elevates the entire dish.

Serving Suggestions:

To complete your meal, pair it with:

• Creamy mashed potatoes or buttery polenta – to soak up the onion-mustard sauce.
• Roasted seasonal vegetables such as carrots, Brussels sprouts, or asparagus.
• A crisp green salad with vinaigrette for freshness.
• A glass of Chardonnay or Pinot Noir for a perfect wine pairing.