Spiced Pork Tenderloin with Barbecued Red Onions

¼ cup (60 g) ketchup 1 tbsp (20 g) honey 2 tsp Dijon mustard 2 tbsp (30 ml) extra-virgin olive oil, divided 2 pork tenderloins (¾ pound or 340 g each), trimmed ½ tsp chili powder ½ tsp ground cumin ½ plus ¹⁄8 tsp kosher salt, divided ½ plus ¹⁄8 tsp freshly ground black pepper, divided 2 small red onions, cut into ½-inch-thick (13 mm) wedges


Manually press After sear/sautéing for 15 minutes, set the timer for 3 minutes and allow the food to heat. 

Combine the ketchup, honey, and mustard in a small basin. Aside; set aside.

Warm 1 tablespoon (15 milliliters) of olive oil in a saucepan over high heat for one minute.

The pork is seasoned with cumin, chile powder, and half a teaspoon of each salt and black pepper.

Cook the pork in the cooking vessel for a total of 5 to 7 minutes, rotating it over intermittently, until browned on all sides. Select Cancel.

Deglaze the cooking vessel with the remaining 1 tablespoon (15 ml) of olive oil, then scatter the onions on top.

Season with the remaining half teaspoons of salt and black pepper. After raising the pork, arrange it over the scallions.