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Gingered Pork Tenderloin

Total Time

Prep/Total TIme: 30 min.


4 servings

Ginger, onions and garlic pack a flavorful punch paired with pork tenderloin. These tasty medallions smothered in golden caramelized onions are a simple and satisfying main dish. —Rebecca Evanoff, Holden, Massachusetts
Gingered Pork Tenderloin Recipe photo by Taste of Home


  • 2 large onions, thinly sliced
  • 4 teaspoons olive oil
  • 1/4 cup water
  • 4 teaspoons minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1/2 cup apple jelly
  • 1 pork tenderloin (1 pound)
  • 1/4 teaspoon salt
  • Hot cooked rice pilaf or rice, optional


  1. In a large skillet, saute onions in oil 5-6 minutes. Stir in water, ginger and garlic. Bring to a boil. Reduce heat; cover and simmer until onions are tender, stirring occasionally, 8-12 minutes. Reduce heat; stir in apple jelly until melted.
  2. Meanwhile, cut tenderloin into 8 slices; flatten each to 1/2-in. thickness. Sprinkle with salt. In a large skillet coated with cooking spray, brown pork over medium heat, 2-3 minutes on each side. Top with onion mixture; cover and cook until meat juices run clear, 5-7 minutes. If desired, serve with rice.

Nutrition Facts

2 slices: 304 calories, 8g fat (2g saturated fat), 64mg cholesterol, 196mg sodium, 34g carbohydrate (27g sugars, 1g fiber), 24g protein.

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