Easy Pork Tenderloin Steaks with Red Wine Balsamic Glaze

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Easy Pork Tenderloin Steaks with…

….Red Wine Balsamic Glaze is…

…not complicated. It is a snap! And,, you can easily multi task and put together the veggies along with Pork Tenderloin Steaks in under 30 minutes.

Put two skillets on the stove. One at medium and one at medium high. Eyeball enough olive oil in each to barely cover the bottoms.

We had some pearl onions leftover from a big batch of caramelized pearl onions that I had made for some family guests.

We always have baby carrots and frozen peas so that’s what we’re going to put together along with the Pork Tenderloin Steaks.

No cleaning or peeling necessary.

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Just put them in the skillet set at medium. Sprinkle a little salt and pepper and toss or gently stir a few times as they cook.

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With a sharp knife trim the silver skin off the tenderloin and cut into 1″ thick steaks. Sprinkle with salt, pepper and powdered garlic then add them to the skillet.

About 3-5 minutes a side depending on how well done that YOU like them.

Still soft to a finger poke is rare – starting to get firm is medium and firm is well done.

With an instant read meat thermometer 145°F is rare – 160 is medium and 170 is well done.

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When the second side is almost done add the red wine and the balsamic vinegar. Bring the liquids up to a fast simmer and reduce the heat just enough to maintain the simmer.

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Let the liquid reduce a little and add the peas to the carrots and onions.

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Toss the veggies a few times and as soon as the peas are warm the wine balsamic mixture will have reduced a little and…..

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…your Pork Tenderloin Steaks are ready to serve. Spoon some of the liquid on the steaks and enjoy!!

Pinot Noir works real well for the glaze and the rest of the bottle goes along great with your Pork Tenderloin Steaks.

 

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Pork Tenderloin steaks sautéed in a red wine and balsamic vinegar reduction
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Put two skillets on the stove. One at medium and one at medium high. Eyeball enough olive oil in each to barely cover the bottoms.
  2. Put the carrots and onions in the pan that you have set at medium. Sprinkle a little salt and pepper and toss or gently stir a few times as they cook.
  3. With a sharp knife trim the silver skin off the tenderloin and cut into 1" thick steaks. Sprinkle with salt, pepper and powdered garlic then add them to the skillet. About 3-5 minutes a side depending on how well done that YOU like them. Finger poke - still soft is rare - starting to get firm is medium and firm is well done. With an instant read meat thermometer 145°F is rare - 160 is medium and 170 is well done.
  4. When the second side is almost done add the red wine and the balsamic vinegar. Bring the liquids up to a fast simmer and reduce the heat just enough to maintain the simmer.
  5. Let the liquid reduce a little and add the peas to the carrots and onions. Toss the veggies a few times and as soon as the peas are warm the wine balsamic mixture will have reduced a little and your Pork Tenderloin Steaks are ready to serve. Enjoy!!
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Caramelized Pearl Onions

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Caramelized Pearl Onions are a regular whenever we have company over and for years I bought the little bunches of them, trying to get as close as possible to getting them all the same size. Then cutting the ends off and peeling them. It was a pain but it was worth it. They ARE good! Then a while back I stumbled upon frozen pearl onions and gave them a try. Wow, the finished product is just as good and they are a lot closer to being uniform in size. We had our son, John, our daughter-in-law Whitney and our two precious granddaughters, Caitlyn and Peyton over for Sunday dinner.

That’s Caitlyn on the left cutting up the mozzarella for the chicken parmesan and eggplant parmesan we had for dinner. That’s Peyton in the middle. She’s  in charge, just ask her. I’m just totally enjoying my time with my cute grand babies.

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Oh, back to the Caramelized Pearl Onions! Thaw out a bag of frozen pearl onions. Drain out the liquid and pat them dry with paper towels.

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Put a skillet on that is big enough to handle the onions all spread out and not piled up. Did I say that right? Set it at medium low and add 4 tbsp.of extra virgin olive oil. Add the onions and sprinkle 1 level tbsp. salt and 1/2 tbsp. pepper all over them.

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Let them cook slowly, tossing every couple of minutes. The slower they cook the sweeter and tastier they will be. It will take about 25-30 minutes for them to be caramelized. When they are a golden color taste one. I bet you can’t stop at just one. If they look good and taste good they are ready. Some people add water,  white wine and /or various herbs but in my opinion there is no need to add to or embellish the great taste of the simply caramelized onions. I’ve tried other added stuff and have always come back to just onions, EVO, salt and pepper. You can’t beat it.

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This is the pair of Calphalon pans that I use every time I get dinner ready. They are the best I’ve ever worked with. Real easy to use and clean.


They went over real good, ,,again. The only reason there are a few left is that the main course was on the table and Gammy said, “GET IN HERE, SIT DOWN AND STOP IT WITH THE ONIONS”.

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Course appetizer
Cuisine Pop pop's Stuff
Prep Time 3 minutes
Cook Time 25 minutes
Servings
Ingredients
Course appetizer
Cuisine Pop pop's Stuff
Prep Time 3 minutes
Cook Time 25 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Thaw out a bag of frozen pearl onions. Drain out the liquid and pat them dry with paper towels. Put a skillet that is big enough to handle the onions all spread out and not piled up. Did I say that right? Set it at medium low and add 4 tbsp.of extra virgin olive oil. Add the onions and sprinkle 1 level tbsp. salt and 1/2 tbsp. pepper all over them.
  2. Let them cook slowly, tossing every couple of minutes. The slower they cook the sweeter and tastier they will be. It will take about 25-30 minutes for them to be caramelized. When they are a golden color taste one. I bet you can't stop at just one. If they look good and taste good they are ready.
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