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Pork Tenderloin with Glazed Red Onion

Total Time

Prep: 25 min. + marinating Cook: 1-1/4 hours


6 servings

Updated: Oct. 04, 2022
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


  • 1 tablespoon minced fresh thyme
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pork tenderloins (1 pound each)
  • 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


  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 thermometer reads 160°. Let stand for 5-10 minutes before slicing. Serve with warm red onion topping.

Nutrition Facts

4 ounce-weight: 336 calories, 12g fat (3g saturated fat), 84mg cholesterol, 461mg sodium, 20g carbohydrate (16g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat, 1/2 starch.

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