Smoke And Fire Pork Tenderloin With Sweet Onion Slaw Recipes

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PORK TENDERLOIN WITH GLAZED SWEET ONIONS



Pork Tenderloin With Glazed Sweet Onions image

Some onions become milder and gain sweetness as they cook. Although the recipe calls for Vidalia onions you can use any sweet onion in this recipe. I usually cook my tenderloin on the bbq but did this one in the oven. My DD prefers it done this way.

Provided by heather in Ont

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons unsalted butter
2 large vidalia onions or 2 large other sweet onions, sliced
2 tablespoons firmly packed dark brown sugar
2 tablespoons balsamic vinegar
1/2 cup chopped dried apricots or 1/2 cup golden raisin
salt and pepper
2 lbs pork tenderloin

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.

Nutrition Facts : Calories 456, Fat 18.2, SaturatedFat 7.9, Cholesterol 164.9, Sodium 118.5, Carbohydrate 24.5, Fiber 2.2, Sugar 18.5, Protein 47.9

SMOKE AND FIRE PORK TENDERLOIN WITH SWEET ONION SLAW



Smoke And Fire Pork Tenderloin with Sweet Onion Slaw image

The slaw can be made up to three hours ahead for this spicy dish. The slaw is a great partner for spicy pork. Serve with fresh seasonal fruit and plenty of iced tea.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 11

4 cups packaged coleslaw mix with carrots
1 large sweet onion, thinly sliced
½ red bell pepper, cut into thin strips
½ yellow bell pepper, cut into thin strips
½ cup Ranch salad dressing
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
½ cup hickory-flavored barbecue sauce
2 peppers chipotle chiles packed in adobo sauce, minced*
2 (1 pound) pork tenderloins
2 tablespoons garlic-flavored oil

Steps:

  • For Slaw, combine coleslaw mix, onion and bell peppers in large bowl. Combine dressing, cilantro and lime juice in a small bowl; toss dressing mixture with coleslaw mixture just until all ingredients are well coated. Refrigerate, covered, until ready to serve.
  • For pork, prepare grill with medium-hot fire. Combine barbecue sauce with chipotle chiles. Brush tenderloin with garlic-flavored oil. Grill 8 minutes per side, or until meat thermometer inserted in thickest part reads 150 degrees F. Brush tenderloin generously with barbecue sauce mixture and grill a couple more minutes, about one minute per side. Let tenderloin stand 5 minutes before slicing.
  • To serve, place slaw in center of platter. Surround with sliced tenderloin. Remaining sauce can be served at the table.

Nutrition Facts : Calories 419.6 calories, Carbohydrate 20.2 g, Cholesterol 94.5 mg, Fat 23.9 g, Fiber 1.8 g, Protein 28.3 g, SaturatedFat 4.9 g, Sodium 554.7 mg, Sugar 8.9 g

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