Gingered Pork Tenderloin Recipe

Gingered Pork Tenderloin Recipe photo by Taste of Home

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Ginger, onions and garlic pack a flavorful punch paired with pork tenderloin. These tasty medallions smothered in golden caramelized onions are a simple and satisfying main dish. -Rebecca Evanoff, Holden, Massachusetts

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Gingered Pork Tenderloin Recipe

Prep/Total TIme: 30 min.

Yield: 2-3 Servings

5 25 30

Ingredients

2 large onions, thinly sliced
4 teaspoons olive oil
1/4 cup water
4 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 cup apple jelly
1 pork tenderloin (1 pound)
1/4 teaspoon salt
Hot cooked rice pilaf or rice

Directions

In a large skillet, saute onions in oil and water for 5-6 minutes. Stir in ginger and garlic. Cover and cook for 8-12 minutes or until onions are tender, stirring occasionally. Reduce heat; stir in apple jelly until melted.
Cut tenderloin into eight slices; flatten each to 1/2-in. thickness. Sprinkle with salt. In a large skillet coated with cooking spray, saute pork for 4 minutes on each side or until no longer pink. Top with reserved onions; cover and cook for 5-7 minutes or until the meat juices run clear. Serve with rice. Yield: 2-3 servings.

Nutritional Facts 1 serving (8 ounces) equals 404 calories, 11 g fat (3 g saturated fat), 84 mg cholesterol, 260 mg sodium, 44 g carbohydrate, 2 g fiber, 31 g protein.

Originally published as Gingered Pork Tenderloin in Taste of Home June/July 2000, p27