Gingered Pork Tenderloin
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
2-3 ServingsPrep/Total TIme: 30 min.
- 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
- 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.