Recipe for homemade tenderloin steaks
Pan-fried pork tenderloin with sautéed onions is a true Danish classic, suitable all year round.
Here, we serve it with oven-roasted potatoes, gravy made from the pan drippings, boiled frozen peas, and tzatziki.
Delicious and easy everyday food at its best!
Equipment
- Meat Hammer
- Chef’S Knife
- Frying Pan
- Hob
Ingredients
- 1 pcs. Pork Tenderloin
- Spices salt and pepper
- 3 pcs. Onion
- Butter for frying
- 100 gram Broth pork or vegetable
- 150 gram Cream
- Gravy Thickener
- Gravy Color
- Vinegar
- Sugar
- Lemon Juice
Instructions
Tenderloin Steaks with Onions:
- Trim the tenderloin and cut it into steaks about 3 centimeters thick.
- Stand each steak on its side and, if desired, lightly pound with a meat mallet.
- Pat the steaks dry with paper towels and season with salt and pepper.
- Cut the onions into thin slices.
- Heat a pan with butter and fry the onions until light brown. Add 2 tbsp water and ½ tsp salt and let the onions fry until the water is absorbed.
- Remove the onions from the pan and keep them warm under foil.
- Melt a bit more butter in the pan and brown the steaks for about 1 minute on each side.
- Reduce to medium heat and fry the steaks for 3-4 minutes on each side until they are just cooked through.
- Remove the steaks from the pan and keep them warm under foil.
Pan Sauce:
- Pour broth and cream into the pan.
- Heat through and thicken with a sauce thickener.
- Season the sauce to taste with vinegar, sugar, lemon juice, and salt and pepper.
- Add some browning, until the sauce reaches the desired color.
Serving:
- Arrange the fried onions on top of the tenderloin steaks.
- Serve with the pan sauce, steamed peas from frozen, tzatziki, and oven-baked potato wedges.