2 pounds yellow onion
6 tablespoons extra virgin olive oil, divided
4 tablespoons butter
4 sprigs fresh thyme tied together with butcher’s twine
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large pork tenderloins, about 2 1/2 pounds
2 tablespoons corn starch
2 medium cloves of fresh garlic, coarsely chopped
2 tablespoons brandy
2 cups good quality beef stock or broth, divided
6 ounces Gruyere cheese, shredded
1 loaf French bread or baguette cut into thick slices on the bias
Cut each onion in half from root to stem, remove and discard ends, peel then slice into half-inch thick half-moon slices.
In a large heavy saute pan or large cast iron skillet over medium low heat, add 2 tablespoons of the olive oil and all of the butter. Once melted, add all of the onions, the thyme, salt and pepper and let cook untouched for 15 minutes.
While the onions cook, cut the tip off of each tenderloin leaving you with one long piece approximately the same thickness end to end. Save the tips for some other recipe. After trimming, each of my tenderloins was one pound.
Cut each in half across the center giving you four pieces.
Butterfly each piece by laying it on its side and running a sharp knife down the length but not cutting all the way through.
Fold each piece open and with a fine mesh sifter, sift on the two tablespoons of corn starch on the front and back of all four pieces. Let them sit while you continue to cook the onions.
After the onions have cooked for 15 minutes, stir the mixture and cook for 15 more, tossing occasionally so that the onions on the bottom do not stick.
Add the garlic and brandy, stir and cook for five more minutes.
Add ½ cup of beef stock and cook five minutes. Add another ½ cup of stock and cook for five more minutes.
Preheat the oven to 375 degrees F.
Remove the onion mixture with liquid to a bowl, discard the fresh thyme and clean out the pan.
Heat the pan back up over medium heat and add two tablespoons of olive oil. Once hot, add the four pieces of pork, not touching each other if possible.
Cook for 4-5 minutes until browned then flip and cook for two minutes longer.
Add the remaining cup of beef stock and divide the cooked onions over the tops of the four pieces of pork.
Divide the shredded cheese over the tops of the onions and place uncovered in the oven for ten minutes to melt the cheese and finish cooking the pork.
While the pork is finishing in the oven, brush the bread with the remaining olive oil and grill on a ribbed pan until browned.
Serve one pork cutlet with some of the liquid left in the pan along with the bread on the side to soak up the liquid as it is being consumed.
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