Juicy pork tenderloin (fillet) with Kashmiri Rub and rich, balsamic and brown sugar glazed
caramelised onions.
400-500g pork tenderloin (fillet)
Salt and pepper to taste
1 tbsp Spice Fusion Kashmiri Rub
1 garlic clove, crushed
2 tbsp olive oil, divided
4 tbsp unsalted butter, divided
1 tbsp olive oil
2 large red onions, thickly sliced
1 packed tbsp dark brown sugar
1 tbsp balsamic vinegar
Preheat oven to 180°C.
Combine Kashmiri Rub, crushed garlic and enough oil (about 1 tbsp) to make a thick paste.
Make several diagonal cuts in the pork, then rub spice paste all over. Set aside.
Heat 2 tbsp butter in a frying pan.
Add onions and cook until golden brown, about 10 minutes.
Stir in brown sugar and balsamic vinegar, season to taste with salt and pepper, and cook until
onions are glazed, about 3 more minutes. Transfer to lightly greased shallow baking dish.
Wipe out pan with paper towel. Add remaining1 tbsp olive oil and 2 tbsp butter over moderately
high heat until hot but not smoking, and brown pork on all sides.
Reduce heat and cook pork, turning occasionally, for about 10 minutes.
Add to baking dish, cover with the caramelised onions and roast in oven for 10 to 15 minutes.
Rest for about 10 minutes before slicing.
