Balsamicglazedporkwithcaramelizedonions Recipes

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BEST BALSAMIC MARINATED PORK TENDERLOIN



Best Balsamic Marinated Pork Tenderloin image

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

½ cup balsamic vinegar
2 cloves garlic, finely chopped
2 teaspoons chopped fresh rosemary
2 teaspoons honey
fine sea salt to taste
freshly ground pepper to taste
1 (1 pound) pork tenderloin

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

PORK LOIN WITH CARAMELIZED ONIONS



Pork Loin With Caramelized Onions image

We love onions and caramelized is one of our favorite ways to have onions with meat! This recipe was out of Taste of Home magazine and instantly became a hit with my family! I hope you enjoy it as well.

Provided by Dine Dish

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

1 large sweet onion, thinly sliced
1 teaspoon sugar
2 teaspoons olive oil
1 (1 lb) pork tenderloin
1/4 teaspoon salt
1/8 teaspoon pepper

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.

BALSAMIC-GLAZED PORK TENDERLOIN



Balsamic-Glazed Pork Tenderloin image

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

1 pork tenderloin (1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1/2 cup balsamic vinegar
1/2 cup packed brown sugar

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.

PAN FRIED PORK WITH BALSAMIC ONIONS



Pan Fried Pork With Balsamic Onions image

Make and share this Pan Fried Pork With Balsamic Onions recipe from Food.com.

Provided by babybuffalo

Categories     Pork

Time 20m

Yield 2 cutlets, 2 serving(s)

Number Of Ingredients 7

2 (6 ounce) boneless pork loin chops
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil
1/2 large onion, thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon brown sugar

Steps:

  • Pound pork chops to about 1/2 inch thick.
  • Season with salt and pepper.
  • Heat oil in a large skillet (with a lid) over medium-high heat.
  • Add chops and cook 2 to 3 minutes on each side.
  • Move to a plate and cover with foil or an upside-down plate to keep warm. Reduce heat to medium.
  • Add onion to pan, cover and cook until tender, about 5 minutes, stirring occasionally.
  • Add vinegar; cook 1 minute.
  • Stir in brown sugar and cook, stirring constantly, 1 minute.
  • Spoon onions over pork and serve.
  • Enjoy!

Nutrition Facts : Calories 307.3, Fat 12.3, SaturatedFat 3.7, Cholesterol 97, Sodium 597.4, Carbohydrate 10.7, Fiber 0.6, Sugar 8.2, Protein 36.7

PORK MEDALLIONS WITH BALSAMIC-HONEY GLAZE



Pork Medallions With Balsamic-Honey Glaze image

Make and share this Pork Medallions With Balsamic-Honey Glaze recipe from Food.com.

Provided by sweetmess76

Categories     Pork

Time 20m

Yield 2 Tenderloins, 4-6 serving(s)

Number Of Ingredients 9

4 garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon Dijon mustard
salt & freshly ground black pepper
1 3/4-2 lbs pork tenderloin
canola oil, for searing

Steps:

  • Preheat the oven to 350 degrees F.
  • Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
  • For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
  • Pour the glaze over the slices and turn them to coat.
  • Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.
  • To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.

Nutrition Facts : Calories 237.7, Fat 14.3, SaturatedFat 1.4, Sodium 2121, Carbohydrate 24, Fiber 6.3, Sugar 14.6, Protein 8.4

BALSAMIC GLAZED PORK WITH CARAMELIZED ONIONS



Balsamic Glazed Pork With Caramelized Onions image

My market had a sale on boneless, country style pork ribs so I stocked up. Not wanting to baste with a tradiditional tomato barbeque sauce, I became bold and made this up as I went along. The end result was very tasty indeed. You could use boneless chicken breasts or boneless pork chops in place of the ribs.

Provided by yooper

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 -1 1/2 lb country-style boneless pork ribs
3 tablespoons butter or 3 tablespoons margarine, divided
2 tablespoons olive oil
1 large onion, chopped into medium dice
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon dried garlic powder (see Note)
salt and pepper
1/3 cup balsamic vinegar
1 cup white wine

Steps:

  • *Note-You could use chopped fresh garlic in place of the dried powder, but I wouldn't add it until the the last ten minutes or so.
  • I'm thinking the garlic may burn if you add it at the beginning and would ruin the dish.
  • Combine all dry spice ingredients.
  • Sprinkle on both sides of the ribs, rub into meat surface.
  • Let stand at room temperature for 1/2 hour.
  • In a large skillet, add the olive oil and 2 tablespoons of the butter over medium-high heat.
  • When the butter has melted, add the ribs.
  • Cook for approximately 5 minutes, and then turn over and sear the other side.
  • You want to get a nice crust from the spices on each side.
  • Add the chopped onion.
  • Cook for approximately five more minutes, stirring the onions until they become tender and are starting to brown.
  • Pour the balsamic vinegar over everything in the skillet.
  • Turn the heat down to medium-low and cover the skillet.
  • Cook for approximately 10-15 minutes more, depending on the thickness of the meat.
  • Occasionally stir the onions and turn the meat.
  • You want to really caramelize the onions, until they become slightly charred.
  • They take on a lovely, sweet and smoky flavor.
  • Test your meat to ensure that it's cooked through by inserting a meat thermometer in the center.
  • Temperature should be 170 degrees.
  • Remove the pork and onions to a platter.
  • Turn the heat up to medium-high.
  • Add the wine to the skillet.
  • Stir up the browned bits in the skillet with a wooden spoon.
  • Cook until the wine is reduced by about half, five minutes.
  • Take the skillet off of the heat, and add 1 tablespoon butter.
  • Stir the sauce until the butter has melted, and season with salt and pepper.
  • Pour the sauce over the pork ribs and onions.

Nutrition Facts : Calories 380.4, Fat 21.9, SaturatedFat 8.7, Cholesterol 106.8, Sodium 162.1, Carbohydrate 9.4, Fiber 1, Sugar 5.3, Protein 24.3

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  • Preheat oven to 375 degrees. Line a 13- x 9-inch pan with heavy duty foil and place the pork in the pan.
  • In a small bowl combine garlic, olive oil, sage, salt,and pepper. Rub the mixture all over both tenderloins. Bake in the preheated oven for 20 minutes.
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  • Return pork to the oven and continue to cook for an additional 15 minutes or until the internal temperature of the thickest tenderloin has reached 150 degrees F when tested with an instant read thermometer. Remove it from the oven, tent the pan with foil, and allow it to rest for a few minutes.


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