Print Options

 
 
 
 Print
Pork Tenderloin with Glazed Red Onion Recipe

Pork Tenderloin with Glazed Red Onion Recipe

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
TOTAL TIME: Prep: 25 min. + marinating Cook: 1-1/4 hours YIELD:8 servings

Ingredients

  • 1 tablespoon minced fresh thyme
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pork tenderloins (1 pound each)
  • RED ONION TOPPING:
  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. Drain and discard marinade. Place pork on a rack coated with cooking 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 Pairings

Light-Bodied Red Wine

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