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
4 ServingsPrep: 30 min. Bake: 40 min. + standing
- 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
- 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.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.