Pork with Caramelized OnionsPosted by in Food
Our chest freezer died a couple of weeks ago, which really threw off my cooking for a while. I had to actually know what I wanted to make and buy it, instead of just going down to the freezer and digging each night. We ended up getting a new freezer finally (an upright this time), so I am finally getting my groove back when it comes to cooking dinner. Here’s a great little dish I whipped up that has caramelized onions in it and makes me think of French onion soup.
1 large sweet onion, thinly sliced
1 tbsp olive oil
1 tbsp brown sugar
1 garlic clove, chopped
1 pork tenderloin, slice into 1 inch slices
salt and pepper
1/2 cup chicken broth
1 tbsp soy
1/2 tsp cornstarch
Cook the onions in the oil over medium low for 30-45 minutes until caramelized. Stir often. Once they are dark golden, add the sugar, pork, garlic, salt and pepper and cook on high, browning the pork. Reduce to medium low and add chicken broth, soy sauce and cornstarch. Mix well and cook about 5 minutes until sauce thickens and pork cooks through. Teen Martha, who proclaimed she normally does not like pork, loved this and claimed the leftovers for herself for the next day.
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We keep some meat frozen – like chicken and sausages but any mince we always buy at the supermarket and then use the same day. It must be good having a freezer again though – did you have to chuck lots out?
BTW, are we doing Martha Mondays next week?
Martha Mondays is on hold the next two Mondays. We’re picking it up again on 5/2.
I had to throw SO much out. I still had lots of salmon left from Alaska so that was not good. I had all kinds of soups frozen, a big batch of blueberry muffins, lots of meat, some stew, and tons of other things. And oh how it smelled! The freezer died while we were away in Puerto Rico so when we got home it had been sitting for several days.
I followed your directions for the pork with pomegranate sauce and it’s become one of my family’s favorites. I’ll try this one, too; you can’t go wrong with caramelizing!
Oh, that’s nice to know!