Pork Tenderloin & Savory Caramel Sauce

Look at that beautiful picture. Count those ingredients. Now what's stopping you from giving this a try? You don't like pork? That's just silly, move on and join the club. Pig is King. Fish sauce smells like....well, fish sauce. I know but believe me. The sour salty note from the fish sauce makes the dish. Enough excuses. Round up the ingredients, set aside 30 minutes and do some cooking.

This savory caramel sauce requires that everything is at hand before you start. Sugar will caramelize around 320 degrees and only get hotter. No need to mess around when dealing with this.

Let's see how this went down in the Aga Kitchen. Working time is pretty condensed. Give yourself 30 minutes. I'll post my Aga rice recipe next. Hopefully you already have a few rice tricks of your own. This will feed two comfortably.

Pork Tenderloin & Savory Caramel Sauce

Gather up these tools and ingredients

  • 1 sauce pan, flat bottom and straight sides, 3qts or bigger
  • 1 whisk, 1 tong
  • Aga sheetpan, 1/2 size, with bak-o-glide
  • 1 pork tenderloin, silverskin removed and sliced into 1 1/2" thick medallions. Slice on an angle and press with the palm of your hand for even thickness.
  • 1 small red onion, small dice
  • 1 cup heavy or whipping cream
  • 1/2 cup sugar
  • bottle of fish sauce

Follow along with me. It's always a good practice to read the instructions all the way thru before starting. Advice I do not follow as well as I should.

Season your pork and on to the sheetpan. Into the Roasting Oven on the very top rung. Set your timer for 8 minutes

This next step only takes about 2 minutes. Be ready with the sugar, onion and cream.

Using the Boil Plate put approximately 1/3 of the sugar into the pan. Use your whisk. As it caramelizes add another 1/3 of the sugar into the pan. Use your whisk to keep the color even. You can slide your pan off to the side of the burner  to slow it down if needed. Repeat with the last of the sugar. Once the sugar reaches a deep caramel color add the red onion (careful not to splash when you add it) and remove from heat.

Stir to incorporate all the onion. Add the cream, return to a boil and into the Baking Oven.

Timer goes beep and we test the pork for doneness. It should be firm to touch. Add pork to caramel sauce and season with fish sauce. Start with 10 good shakes and taste. I use about 15 shakes for mine.

That's it, done. You can let it rest in the Simmer Oven or on a warm area of the stove as you finish up dinner.