Pork Tenderloin with Glazed Red Onion |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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 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.
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