20-Minute Pan-Seared Pork Tenderloin
Tender sliced pork tenderloin seasoned with paprika and salt, pan-seared until perfectly cooked and topped with sweet, golden caramelized onions. This simple yet elegant dish combines savory and sweet flavors in just 15 minutes. The natural sugars in the onions develop a beautiful golden color and rich flavor that complements the seasoned pork beautifully. Perfect for a quick weeknight dinner or when you want something special without much fuss.
Ingredients
Instructions
- 1
Cut pork into 1/2-inch slices
- 2
Sprinkle both sides of pork with salt and paprika
- 3
Heat nonstick skillet over medium-high heat
- 4
Cook pork in skillet 6 to 8 minutes, turning once, until no longer pink in center
- 5
Remove pork from skillet and keep warm
- 6
Wipe out skillet
- 7
Heat same skillet over medium-high heat
- 8
Cook onion in skillet 1 minute, stirring frequently
- 9
Reduce heat to medium and stir in sugar
- 10
Cook about 3 minutes longer, stirring frequently, until onion is soft and golden brown
- 11
Spoon caramelized onions over pork
Tips
Let pork rest for 2-3 minutes after cooking to retain juices
Don't rush the onions - low and slow caramelization develops the best flavor
Use a meat thermometer to ensure pork reaches 145°F internal temperature
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Can slice pork and onions up to 4 hours ahead; cook just before serving
Serve immediately while pork is warm and onions are freshly caramelized
Common Mistakes
Don't overcook pork to avoid drying out
Don't cook onions on too high heat to prevent burning instead of caramelizing
Substitutions
FAQ
Can I use pork chops instead of tenderloin?
Yes, boneless pork chops work well. Adjust cooking time based on thickness, ensuring internal temperature reaches 145°F.
What if my onions aren't caramelizing properly?
Lower the heat and be patient. True caramelization takes time and shouldn't be rushed with high heat.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for up to 3 days. Reheat gently to avoid overcooking the pork.