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:

Quickview
222k Calories
24g Protein
7g Total Fat
13g Carbs
15% Health Score
Limit These
Calories
222k
11%

Fat
7g
12%

  Saturated Fat
1g
12%

Carbohydrates
13g
4%

  Sugar
6g
7%

Cholesterol
73mg
25%

Sodium
217mg
9%

Get Enough Of These
Protein
24g
49%

Vitamin B1
1mg
76%

Selenium
34µg
50%

Vitamin B6
0.94mg
47%

Vitamin B3
7mg
39%

Phosphorus
299mg
30%

Vitamin B2
0.41mg
24%

Potassium
593mg
17%

Zinc
2mg
15%

Vitamin B5
1mg
10%

Vitamin B12
0.6µg
10%

Magnesium
39mg
10%

Iron
1mg
8%

Vitamin C
6mg
8%

Copper
0.15mg
7%

Manganese
0.14mg
7%

Fiber
1g
5%

Vitamin E
0.76mg
5%

Folate
10µg
3%

Calcium
25mg
3%

Vitamin K
2µg
2%

Vitamin D
0.34µg
2%

covered percent of daily need
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