Time 40m Yield 8 servings. Number Of Ingredients 8 Steps:
In large skillet, saute onions in butter for 2 minutes. Stir in the apricots, brown sugar, vinegar, salt and pepper; cook until onions are tender., Place pork tenderloins on a rack coated with cooking spray in a shallow roasting pan; top with onion mixture. , Bake, uncovered, at 425° for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with onion mixture.
Time 1h40m Yield 6 servings. Number Of Ingredients 14 Steps:
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 thermometer reads 160°. Let stand for 5-10 minutes before slicing. Serve with warm red onion topping.
Time 55m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 375°F. Melt butter in large frying pan and add the sliced onions and sauté until softened, about 2 minutes. Stir in brown sugar, vinegar, raisins or apricots and salt and pepper to taste and cook until the onions are tender and glazed, about 3 minutes. Arrange the pork tenderloins in an oiled roasting pan just large enough to hold them comfortably. Spoon the glazed onions over the pork. Roast the pork until browned on the outside and just faintly pink in the center, about 45 minutes. An instant-read thermometer inserted into the pork should read 155-160°F. Transfer the pork tenderloins to a carving board, cover loosely with aluminum foil, and let stand for 5 minutes. Slice and serve on warmed individual plates with the glazed onions.
Time 2h10m Yield 2 to 3 servings Number Of Ingredients 14 Steps:
Preheat the oven to 450 degrees F. In a medium saucepan over medium heat, melt the butter. Add the onions and rhubarb and cook until softened, about 8 minutes. Add the pomegranate juice, honey, soy sauce, red pepper flakes and a pinch of salt and pepper. Simmer until the liquid is reduced by half, 6 to 8 minutes. Transfer to a blender and puree. Strain and reserve. Heat a grill pan or grill over medium heat. Spread the spring onions in a single layer on a sheet pan. Drizzle with 1 tablespoon of the oil and sprinkle with smoked salt and pepper; toss to coat. Grill the spring onions, turning occasionally, until tender and charred in spots, 10 to 15 minutes. Rub the pork with salt and pepper and the remaining tablespoon oil. Place the pork on a sheet pan fitted with a rack. Roast the pork for 10 minutes, then reduce the oven temperature to 325 degrees F. Brush the pork on all sides with the glaze and return to the oven. Continue to roast, repeating the basting twice, until the internal temperature reaches 145 degrees F, about 40 minutes. Baste again when it comes out of the oven. Let the pork rest for 10 minutes. Slice the pork into medallions. Brush some glaze on the plate and arrange the medallions on the glaze. Serve with the onions. Garnish with the almonds, mint and more smoked salt.
Time 40m Yield 4 servings Number Of Ingredients 11 Steps:
Place a rimmed baking sheet on the middle oven rack and preheat to 450˚ F. Toss the brussels sprouts and potatoes with 1 1/2 tablespoons olive oil and 2 smashed garlic cloves in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until tender and browned, 25 to 30 minutes. Meanwhile, season the pork all over with salt and pepper, then rub with the rosemary and grated garlic. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 6 minutes. Transfer the pork to a small baking sheet (reserve the skillet) and roast in the oven until cooked through, 10 to 12 minutes. Remove to a cutting board. Let rest 5 minutes, then slice against the grain. Meanwhile, add the remaining 1/2 tablespoon olive oil to the reserved skillet; heat over medium-high heat. Add the red onions and a big pinch of salt and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Reduce the heat to medium and add the balsamic vinegar, 1/2 cup water and the sugar. Simmer, stirring occasionally, until the sauce thickens, 8 to 10 minutes; season with salt and pepper. Divide the pork, onions and roasted vegetables among plates. Sprinkle with the parsley.
Time 1h Yield 6 Number Of Ingredients 11 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt. Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate. Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry. Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture. Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest. Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture. Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.
Time 40m Yield 4 servings Number Of Ingredients 5 Steps:
Pat the tenderloins dry with paper towels. Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight. Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.) Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 6 Steps:
In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally. Place the pork in a 13 x 9 x 2 baking dish coated with nonstick cooking spray. Sprinkle with salt and pepper. Top with onion mixture. Bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer reads 160 degrees. Let stand for 5 minutes before slicing.
More about “pork tenderloin with glazed red onion recipes”
Time 1h45m Yield 4 Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees F (175 degrees C). Cut a lengthwise slit 3/4 of the way through pork tenderloin and spread tenderloin open. Pound the meat flat and to 1/4-inch thickness with a meat mallet. Heat canola oil in a large skillet over medium heat and brown the flattened tenderloin in the hot oil, about 5 minutes per side. Transfer tenderloin to a plate. Heat butter in skillet over medium heat and cook and stir celery and onion in the hot butter until tender, about 8 minutes. Stir bread crumbs, parsley, 1 teaspoon garlic powder, rosemary, salt, and black pepper into the celery and onions. Open the tenderloin and spread the bread crumb mixture over the meat to within 1/2 inch of the edge. Fold the tenderloin over the stuffing and tie together with kitchen string; place into a shallow roasting pan. Stir cranberry jam, jalapeno pepper jam, garlic, and garlic powder together in a bowl; spread mixture over the tenderloin. Bake in the preheated oven until the jam mixture has baked into a glaze and an instant-read meat thermometer inserted into the middle of stuffing reads 160 degrees F (70 degrees C), 50 to 60 minutes. Let meat stand 5 minutes before untying and slicing.
