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Pork Tenderloin with Glazed Onions Recipe
Pork Tenderloin with Glazed Onions Recipe photo by Taste of Home

Pork Tenderloin with Glazed Onions Recipe

Publisher Photo
My husband and I love pork, especially when it's dressed up like this. Sweet apricots and glazed onions go beautifully with the juicy meat. —Janice Christofferson, Eagle River, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 8 servings

Ingredients

  • 4 large sweet onions, sliced (about 8 cups)
  • 1/4 cup butter, cubed
  • 1 cup chopped dried apricots or golden raisins
  • 1/4 cup packed brown sugar
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pork tenderloins (1 pound each)

Nutritional Facts

4 ounces cooked pork with 1/4 cup onion mixture equals 284 calories, 10 g fat (5 g saturated fat), 78 mg cholesterol, 252 mg sodium, 26 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit, 1 fat, 1/2 starch.

Directions

  1. In large skillet, saute onions in butter for 2 minutes. Stir in the apricots, brown sugar, vinegar, salt and pepper; cook until onions are tender.
  2. Place pork tenderloins on a rack coated with cooking spray in a shallow roasting pan; top with onion mixture.
  3. Bake, uncovered, at 425° for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with onion mixture. Yield: 8 servings.
Originally published as Pork Tenderloin with Glazed Onions in Country Woman April/May 2008, p27

Nutritional Facts

4 ounces cooked pork with 1/4 cup onion mixture equals 284 calories, 10 g fat (5 g saturated fat), 78 mg cholesterol, 252 mg sodium, 26 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit, 1 fat, 1/2 starch.

Light-Bodied Red Wine

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

Reviews for Pork Tenderloin with Glazed Onions

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Jul. 24, 2014

I made this the other night for dinner. It's delicious-and super easy. The only thing I did differently than the original recipe was seasoned the outside of each tenderloin with a mixture of garlic powder, onion powder, black pepper and a pinch of dried thyme and seared them in a little vegetable oil in a skillet before putting them on the rack to bake. The onions turn a dark golden brown from the balsamic vinegar and the apricots add a nice pop of sweetness here and there. They really compliment the juicy, tender pork.

This is a recipe I'll go to often. Thank you, Janice!

MY REVIEW
Reviewed Dec. 5, 2011

I have made this recipe several times and it's always a hit. looks as delicious as it taste.

MY REVIEW
Reviewed Aug. 22, 2011

This is amazing! Sweet, savory, tender meat. This will make a great special occasion dinner or company dinner. Impressive & easy. Can't beat it.

MY REVIEW
Reviewed May. 25, 2009
MY REVIEW
Reviewed Apr. 16, 2009
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