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Pork Tenderloin with Glazed Onions

 Pork Tenderloin with Glazed Onions
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
8 ServingsPrep: 20 min. Bake: 20 min.


  • 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)


  • 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.
  • Place pork tenderloins on a rack coated with cooking spray in a
  • shallow roasting pan; top with onion mixture.
  • 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.
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,

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Pork Tenderloin with Glazed Onions (continued)

Nutritional Facts: 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit, 1 fat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.