Pan-Seared Pork with Caramelized Onions and Creamy Gouda Spaghetti

Tender pork medallions served alongside sweet caramelized onions over spaghetti tossed in a silky Gouda cheese sauce.

Ingredients

• 1 lb pork tenderloin, sliced into 1-inch medallions
• 1 large onion, thinly sliced
• 8 oz spaghetti
• 1 cup Gouda cheese, shredded
• 2 tbsp butter
• 1 tbsp oil
• Salt and black pepper, to taste
• 1/2 cup reserved pasta water

Instructions

For the best texture, ensure the pork is patted dry before searing to achieve a golden crust.

1. Season pork medallions generously with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Sear pork for 3–4 minutes per side until cooked through. Remove pork from the pan and let it rest on a plate.
3. Lower heat to medium. Add 1 tbsp of butter to the same skillet and add the sliced onions. Sauté, stirring occasionally, until the onions are soft and deep golden brown (about 15 minutes). Remove onions and set aside.
4. Boil spaghetti in salted water until al dente. Before draining, reserve 1/2 cup of the starchy pasta water.
5. Return the skillet to medium-low heat. Add the remaining 1 tbsp of butter and the drained spaghetti.
6. Add the shredded Gouda and half of the reserved pasta water. Toss vigorously until the cheese melts into a creamy coating, adding more water if the sauce is too thick.
7. Plate the cheesy spaghetti, top with the pork medallions, and spoon the caramelized onions over the top.

Top with a crack of fresh black pepper for added depth.