PORK TENDERLOIN WITH BALSAMIC ONIONS
Provided by Food Network Kitchen
Categories main-dish
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.
Nutrition Facts : Calories 460, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 92 milligrams, Sodium 509 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 36 grams, Sugar 12 grams
PORK TENDERLOIN WITH ONION-BALSAMIC SAUCE
Make and share this Pork Tenderloin With Onion-Balsamic Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the first 3 ingredients in a shallow dish or a heavy-duty zip-lock plastic bag.
- Add in the tenderloins; cover dish or seal bag; chill for 2 hours and turn meat occasionally.
- Remove tenderloins from marinade and throw out marinade.
- Grill tenderloins, covered with grill lid, over high heat for 6 to 7 1/2 minutes on each side or until a meat thermometer registers 160°.
- To make Onion-Balsamic Sauce: cook onion in a large skillet that has been sprayed with cooking spray over medium heat for about 15 minutes, stirring frequently.
- Stir in sugar, cover and cook, stirring occasionally, for 10 minutes.
- Add in wine, vinegar, and bouillon cube.
- Cook, uncovered, stirring frequently, until liquid is reduced by half.
- To serve: slice and serve tenderloins w/ Onion-Balsamic sauce.
Nutrition Facts : Calories 296, Fat 6.3, SaturatedFat 2.2, Cholesterol 74.9, Sodium 168.9, Carbohydrate 28.1, Fiber 1.2, Sugar 21.7, Protein 24.3
BLUEBERRY-ONION SAUCED PORK TENDERLOIN
Steps:
- Preheat broiler. Broil pork, turning occasionally until cooked through, about 20 minutes. Remove to a platter; cover to keep warm.
- Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized, 3 minutes longer. Add port, balsamic, blueberries and tomatoes and bring to a boil. Remove from heat. Thinly slice pork and serve with sauce.
BALSAMIC-GLAZED PORK TENDERLOIN
Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. -Lisa Moriarty, Wilton, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.
Nutrition Facts : Calories 298 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 23g protein.
PORK TENDERLOINS WITH BALSAMIC-RAISIN SAUCE
Very little prep for this delicious dish, but the raisins do have to soak in wine for 8 hours to plump up full of flavour. Just put them in the wine in the morning as you're leaving for work.
Provided by evelynathens
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place raisins and wine in small saucepan; let stand 8 hours.
- Add brown sugar and 1 tblsp balsamic vinegar to raisins.
- Boil over high heat until liquid is reduced to 1 tblsp, about 7 minutes.
- Add broth and continue to boil until reduced by half (can be prepared 2 days ahead; chill).
- Preheat oven to 450 degrees F.
- Heat olive oil in large, ovenproof skillet over medium-high heat.
- Add tenderloins and cook until brown on bottom, about 3 minutes.
- Add onion and shallots and continue to cooking until pork is brown on all sides and onion is tender, about 6 minutes.
- Add garlic; place skillet in oven and cook until thermometer inserted into thickest part of meat registers 140F, about 4 minutes.
- Transfer pork to platter.
- Tent with foil to keep warm.
- Add raisin mixture to skillet.
- Boil, scraping up any browned bits.
- Add remaining 1 ½ tblsps vinegar.
- Remove from heat and whisk in butter, 1 tblsp at a time.
- Season and keep warm.
- Slice pork into ½ inch thick slices.
- Arrange in slightly overlapping rolls in center of a large platter.
- Surround with oven-roasted vegetables.
- Pour sauce over pork and serve.
BROWN SUGAR AND BALSAMIC GLAZED PORK TENDERLOIN
Pork tenderloin with a delightful savory-sweet balsamic glaze.
Provided by Mike Marziale
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until mixture thickens, 4 to 6 minutes. Remove from the heat and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking sheet.
- Combine garlic, sage, salt, and pepper in a small bowl. Rub garlic mixture over pork tenderloins.
- Heat oil in a large skillet over medium-high heat. Arrange tenderloins in the skillet and brown evenly, 2 to 3 minutes per side. Transfer pork to the prepared baking sheet and brush with the balsamic glaze.
- Bake in the preheated oven for 20 minutes. Turn pork, brush again with glaze, and continue cooking until pork is slightly pink in the center, about 20 minutes more, or until desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove tenderloin to a platter. Allow to rest for 10 minutes. Drizzle a little extra glaze over the top. Carve and serve with remaining glaze on the side.
Nutrition Facts : Calories 228.1 calories, Carbohydrate 16.2 g, Cholesterol 73.7 mg, Fat 5.7 g, Fiber 0.1 g, Protein 26.7 g, SaturatedFat 1.6 g, Sodium 507.6 mg, Sugar 14.5 g
BEST BALSAMIC MARINATED PORK TENDERLOIN
Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.
Provided by maryjmohler
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 6h45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
- Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
- While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.
Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g
EASY ONE-PAN PORK TENDERLOIN DINNER WITH APPLES AND ONION RECIPE BY TASTY
Here's what you need: canola oil, boneless pork tenderloin, salt, freshly ground black pepper, canola oil, large red onion, garlic, medium apples, hard cider
Provided by Scott Loitsch
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the pork tenderloin dry and generously season with salt and pepper on all sides.
- Heat 2 tablespoons of canola oil in a large cast iron skillet over medium-high heat, until the oil is shimmering and just starting to smoke.
- Place pork in the hot skillet and sear until well browned, about 1½-2 minutes. Flip and repeat searing on all sides.
- Remove the pork from the skillet and set aside.
- Preheat the oven to 375˚F (190˚C).
- Heat the remaining tablespoon of oil in the skillet.
- Add the onion to hot skillet and toss to coat in the oil. Add the garlic and apples and cook until the apples and onion begin to soften.
- Pour the cider over apples and onion and bring to a simmer.
- Return the pork to the skillet, on top of the apple and onion mixture. Spoon the cooking liquid over the pork and transfer the entire skillet to the oven.
- Bake for 15-20 minutes, until the internal temperature of the pork reaches 145˚F (62˚C.)
- Remove the skillet from the oven and let the pork rest for 10 minutes before slicing. Serve the sliced pork over a bed of the apples and onions.
- Enjoy!
Nutrition Facts : Calories 624 calories, Carbohydrate 25 grams, Fat 29 grams, Fiber 4 grams, Protein 59 grams, Sugar 16 grams
PORK TENDERLOIN WITH GLAZED ONIONS
My husband and I love pork, especially when it's dressed up like this. Sweet apricots and glazed onions go beautifully with the juicy meat. -Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 284 calories, Fat 10g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 252mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE
To round out this menu, serve roasted squash, corn muffins and boiled green beans with orange zest. End with vanilla ice cream topped with warm chestnuts in syrup.
Categories Onion Roast Sauté Quick & Easy Cranberry Pork Tenderloin Fall Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
- Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
- Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.
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LIDIA BASTIANICH'S PORK TENDERLOIN WITH BALSAMIC ONIONS RECIPE
From today.com
3.9/5 (193)Category Entrées
- 1. Cut the pork tenderloins in half crosswise. In a large bowl, toss the pork with 2 tablespoons of the olive oil and 1 teaspoon salt.
- 2. Heat a large skillet over medium-high heat. When the skillet is hot, add the pork (without adding any oil to the skillet) and sear on all sides, about 8 minutes. Reduce the heat to medium, and continue to cook the pork, turning occasionally, until the internal temperature reads 145º F on an instant-read thermometer, about 10 to 15 minutes. Let the pork rest 5 minutes on a cutting board before slicing.
- 3. Meanwhile, in another large skillet over medium-high heat, heat the remaining 3 tablespoons olive oil. When the oil is hot, add the yellow onions, red onions, and shallots. Season with the remaining 1/2 teaspoon salt, and toss in the bay leaves. Cook and stir until the onions are completely wilted and golden, about 15 minutes.
- 4. Reduce the heat to medium, and add the balsamic vinegar and 1/4 cup water. Cover, and simmer until the onions are tender, about 10 minutes. Uncover, increase the heat to medium high, and cook, stirring, until the liquid is reduced to a syrupy glaze.
PORK TENDERLOIN WITH ONION-BALSAMIC SAUCE RECIPE | MYRECIPES
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Servings 6
- Combine first 3 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add tenderloins. Cover or seal, and chill 2 hours, turning occasionally.
- Grill, covered with grill lid, over high heat (400° to 500°) 6 to 7 1/2 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°. Serve with Onion-Balsamic Sauce.
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