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Caramelized-Onion Pork Recipe
Caramelized-Onion Pork Recipe photo by Taste of Home

Caramelized-Onion Pork Recipe

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We live in a farming community, and one of our main crops is onion. When I competed in a cooking contest at the Idaho-Eastern Oregon Onion Festival, I was flabbergasted when I won the top three prizes. This was the first-place recipe. —Nell Cruse, Ontario, Oregon
TOTAL TIME: Prep: 30 min. Bake: 40 min. + standing
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min. + standing
MAKES: 4 servings


  • 1 large sweet onion, thinly sliced
  • 1 teaspoon sugar
  • 2 teaspoons olive oil
  • 1 pork tenderloin (1 pound)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

One serving (3 ounces cooked pork with about 2 tablespoons onion) equals 191 calories, 6 g fat (2 g saturated fat), 74 mg cholesterol, 207 mg sodium, 8 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable


  1. In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally.
  2. Place the pork in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Top with onion mixture.
  3. Bake, uncovered, at 350° for 40-45 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 4 servings.
Originally published as Caramelized-Onion Pork in Taste of Home October/November 2004, p8

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Nov. 28, 2014

"Been making this for years. Love it. I rub the pork with salt and pepper and let sit for a bit. Great company dinner, yet easy enough for every day."

Reviewed Mar. 25, 2014

"I agree that the onions are a nice touch."

Reviewed Dec. 4, 2012

"Very good and easy to make."

Reviewed Nov. 2, 2012

"I have been making this receipe ever since I saw it published in a Taste of Home magazine many years ago. It is easy, tried and true! Pork always comes out tender and the onions add that something special yet so simple."

Reviewed Sep. 13, 2011

"Very tasty! Make sure the onions stay on the pork while baking or else they get burnt."

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