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Smoky BBQ Spiced Pork Fillet with Skillet Onions and Mushrooms

Smoky BBQ Spiced Pork Fillet with Skillet Onions and Mushrooms


This skillet of slowly caramelised onions with mushroom and fresh thyme is fragrant and delicious. Served with a blushing pink and juicy pork fillet with all the smoky notes

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 60 mins
Categories: Mains, Pork
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Dry Rub 

1 tsp (5 ml) sea salt
1 tsp (5 ml) freshly ground black pepper
½ tsp (2,5 ml) smoked paprika
½ tsp (2,5 ml) paprika
½ tsp (2,5 ml) ground cumin
½ tsp (2,5 ml) ground garlic
½ tsp (2,5 ml) onion powder
½ tsp (2,5 ml) chilli powder


olive oil
1 large pork fillet, room temperature
a digital thermometer

Onions & Mushrooms

oil for frying
a knob of butter
8 large onions, sliced
½ C (125 ml) Worcestershire Sauce
1 Tbsp (15 ml) sugar
250 g Portabellini mushrooms, sliced
1 Tbsp (15 ml) chopped fresh thyme
salt and pepper

Dry Rub 

Add the salt, pepper and all the spices into a bowl and mix to combine.

Use a sharp knife to remove any silver skin on the fillet and discard. Brush the pork with olive oil, then generously spice the fillet on all sides. Leave pork on a rack to rest while you make the onions and mushrooms.

Onions & Mushrooms

Set a large frying pan over medium-high heat. Heat a glug of oil and the butter, then add the onions. Cook the onions slowly while stirring occasionally to caramelise. To do this properly takes a bit of time, so be patient. When the onions are starting to brown and become soft, add the Worcestershire Sauce, sugar and mushrooms. Continue cooking until the onions are a deep brown colour, then add the thyme and season to taste.

Pork cont.

Set a large frying pan over high heat. Heat a glug of oil until it starts to shimmer, then add the pork. Sear the pork for a minute on all sides to caramelise the exterior evenly. Continue cooking until the pork reaches 60-61 ºC on a thermometer, then remove it from the pan. While it rests it will rise another couple of degrees and will still be blushing pink when sliced at 62-63º C. Allow it to rest for 5 minutes, then slice and serve on a bed of silky onions and mushrooms.