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
- 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
- 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.
- 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.
- 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.
Reviews for Caramelized-Onion Pork
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review