Pork Tenderloin With Mushrooms & Balsamic Onions
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Cooked & Loved · by Irena Macri★ 4.9 (9)

Pork Tenderloin With Mushrooms & Balsamic Onions

NUTRITION · PER SERVING55M COOK
CAL 20%·PRO 90%
CARBS 14G14% OF CAL
3G FIBER6G SUGAR4G OTHER
FAT 18G40% OF CAL
5G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

French-inspired roasted pork tenderloin topped with sautéed mushrooms, caramelized balsamic onions, and walnuts. An elegant weekend dinner perfect for entertaining.

mainfrenchroastporkgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1.2 kg pork tenderloins (2.6 lbs. / 2 whole tenderloins)
  • 1 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon onion powder (optional)
  • 1 tablespoon coconut oil
  • 2 large red onions (cut into 8 wedges each)
  • 2 tablespoons olive oil
  • A little extra salt
  • 1/2 medium red onion (finely diced)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon aged Balsamic vinegar (or 1 tablespoon regular balsamic mixed in with 1 teaspoon honey or maple syrup)
  • Pinch of salt
  • 1 tablespoon olive oil
  • 200 g cremini mushrooms (7 oz. wiped and cut in halves)
  • 1 tablespoon butter (or ghee, coconut oil/lard for completely dairy-free)
  • 1/2 teaspoon sea salt
  • 2 garlic cloves (finely diced)
  • 1 tablespoon butter (or ghee)
  • 2 cloves of garlic (roughly diced)
  • 2-3 sprigs of fresh thyme
  • 5-6 pecans or walnuts (chopped roughly)
PREP
25M
SODIUM
268MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.