Pork Tenderloin with Glazed Red Onion
Need a gluten free and dairy free main course? Pork Tenderloin with Glazed Red Onion could be an awesome recipe to try. This recipe serves 8. One portion of this dish contains around 24g of protein, 8g of fat, and a total of 223 calories. For $1.3 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. Only a few people made this recipe, and 6 would say it hit the spot. This recipe from Taste of Home requires pepper, raisins, salt, and pork tenderloins. Overall, this recipe earns a solid spoonacular score of 62%. Similar recipes include Sweet and Tangy Glazed Pork Tenderloin with Red Potato Mash, Roasted Pork Tenderloin with Orange and Red Onion Salsa, and Herb- Crusted Pork Tenderloin w/ Red Onion Jam.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 75 minutes
Ingredients:
1/4 cup balsamic vinegar
3/4 cup dry red wine or chicken broth
1-1/2 teaspoons minced fresh thyme
2 tablespoons olive oil
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)
1/4 cup raisins
4 large red onions, sliced
1/4 teaspoon salt
2 tablespoons sugar
Equipment:
ziploc bags
roasting pan
kitchen thermometer
Cooking instruction summary:
Directions 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 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. Originally published as Pork Tenderloin with Glazed Red Onion in Light & TastyFebruary/March 2005, p39 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. Print Add to Recipe Box Email a Friend
Step by step:
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.
4. Place pork on a rack coated with cooking spray in a shallow roasting pan.
5. Bake, uncovered, at 425° for 20-30 minutes or until a meat thermometer reads 160°.
6. Let stand for 5-10 minutes before slicing.
7. Serve with warm red onion topping.
Nutrition Information:
covered percent of daily need
