Back to Pork Tenderloin with Glazed Red Onion

Print Options


Card Sizes

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


  • 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


  • 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.