Pork tenderloin medallions with caramelized onions from The Nordic Kitchen: One Year of Family Cooking (page 140) by Claus Meyer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on November 05, 2022

    This was the first recipe I made from The Nordic Kitchen cookbook, and after determining the American measurement conversions and making changes, I found it easy to put together. It turned out well. The six onion amount sauteed in 10 g of butter (not even a tablespoon) seemed way off. I sauteed two thinly sliced medium yellow onions in 1 T butter, and that worked. The carmelized onions covered the medallions once I prepared them for the oven. 4 stars as modified. I served the entree with baked acorn squash and a spring mix of greens with radishes and cherry tomatoes.

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