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Take 5 Ingredients
by James Tanner
Fillets of pork tenderloin are great on price, low in fat, and cook quickly, and the onions add a sweet and sour flavor that works well with the pork. Serve with seasonal vegetables.
• 2 x 14oz pork tenderloin fillets
• sea salt and freshly ground black pepper
• 4 garlic cloves, peeled and crushed
• 2 tablespoons olive oil
• 2onions,thinly sliced
• 2 tablespoons maple syrup
• 1 teaspoon crushed red pepper flakes
Preheat the oven to 350°F. Using the tip of a sharp knife, remove the sinew from the pork fillets to keep them from curling during cooking. Season the pork with sea salt and freshly ground black pepper. Rub with the crushed garlic.
Heat 1 tablespoon of the olive oil in a non-stick frying pan. Add the pork and cook for 1 minute on each side. Remove from the heat and transfer to a roasting pan. Roast in the oven for 12 to 15 minutes until cooked. Remove from the oven. Cover and leave to rest.
Heat the remaining tablespoon of olive oil in a non-stick frying pan, add the onions, and cook over low heat for 10 minutes until soft. Add the maple syrup and red pepper flakes and continue cooking for another 10 minutes until caramelized.
Cut the pork fillets into medallions and arrange on warmed serving plates.
Top with the maple onions.
This dish works just as well with pork or veal chops.
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