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 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 60 mins
1 tsp (5 ml) sea salt
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
a digital thermometer
Onions & Mushrooms
oil for frying
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
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.
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.