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Pork Tenderloin with Glazed Red Onion

 Pork Tenderloin with Glazed Red Onion
This colorful entree has been a longtime family favorite. I pair it with rice pilaf or orzo to complement the thyme in the pork and the balsamic vinegar in the onions. —Patricia Schmidt of Sterling Heights, Michigan
8 ServingsPrep: 25 min. + marinating Cook: 1-1/4 hours


  • 1 tablespoon minced fresh thyme
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pork tenderloins (1 pound each)
  • 4 large red onions, sliced
  • 2 tablespoons olive oil
  • 3/4 cup dry red wine or chicken broth
  • 1/4 cup raisins
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 cup balsamic vinegar
  • 1-1/2 teaspoons minced fresh thyme


  • In a large resealable plastic bag, combine the thyme, oil, salt and
  • pepper; add pork. Seal bag and turn to coat; marinate at room
  • temperature for 30 minutes.
  • Meanwhile, saute onions in oil until tender; add the wine, raisins,
  • sugar and salt. Bring to a boil. Reduce heat; cook, uncovered, for
  • 45 minutes or until liquid is evaporated. Stir in vinegar and thyme;
  • cook and stir 10 minutes longer to blend flavors. Set aside.
  • Drain and discard marinade. Place pork on a rack coated with cooking

2 of 2

Pork Tenderloin with Glazed Red Onion (continued)

Directions (continued)

  • spray in a shallow roasting pan. Bake, uncovered, at 425° for
  • 20-30 minutes or until a meat thermometer reads 160°. Let stand
  • for 5-10 minutes before slicing. Serve with warm red onion topping.
  • Yield: 6 servings.
Nutritional Facts: 3-1/2 ounces cooked pork with 2/3 cup onion mixture equals 336 calories, 12 g fat (3 g saturated fat), 84 mg cholesterol, 461 mg sodium, 20 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.