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Pork Tenderloin with Glazed Red Onion

This colorful entree has been a longtime family favorite. I pair it with rice pilaf or orzo to complement the thyme in the pork and the balsamic vinegar in the onions. —Patricia Schmidt of Sterling Heights, Michigan

8 ServingsPrep: 25 min. + marinating Cook: 1-1/4 hours

Ingredients

1 tablespoon minced fresh thyme
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)
RED ONION TOPPING:
4 large red onions, sliced
2 tablespoons olive oil
3/4 cup dry red wine or chicken broth
1/4 cup raisins
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup balsamic vinegar
1-1/2 teaspoons minced fresh thyme

Directions

In a large resealable plastic bag, combine the thyme, oil, salt and
pepper; add pork. Seal bag and turn to coat; marinate at room
temperature for 30 minutes.
Meanwhile, saute onions in oil until tender; add the wine, raisins,
sugar and salt. Bring to a boil. Reduce heat; cook, uncovered, for
45 minutes or until liquid is evaporated. Stir in vinegar and thyme;
cook and stir 10 minutes longer to blend flavors. Set aside.
Drain and discard marinade. Place pork on a rack coated with cooking

2 of 2

Pork Tenderloin with Glazed Red Onion (continued)

Directions (continued)

spray in a shallow roasting pan. Bake, uncovered, at 425° for
20-30 minutes or until a meat thermometer reads 160°. Let stand
for 5-10 minutes before slicing. Serve with warm red onion topping.
Yield: 6 servings.

Nutrition Facts: 3-1/2 ounces cooked pork with 2/3 cup onion mixture equals 336 calories, 12 g fat (3 g saturated fat), 84 mg cholesterol, 461 mg sodium, 20 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat, 1/2 starch.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.