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A melt-in-your-mouth
topping for this wonderful pork...
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1 Tbs |
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butter |
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3 medium |
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red onions
(about 1½ lbs.), thinly sliced |
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2 tsp |
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granulated
sugar |
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1 tsp |
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salt,
divided |
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¼ cup |
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water |
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1 lb |
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pork
tenderloin |
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½ tsp |
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coarse
ground black pepper |
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1 Tbs |
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chopped
fresh rosemary |
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1 clove |
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garlic,
minced |
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2 tsp |
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olive oil |
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1 |
Preheat oven to
475°F. |
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2 |
Heat butter in a
large skillet over low heat until melted. Add onions,
sugar, ½ teaspoon of the salt, and the water; bring to a
boil. Cover and simmer until water has evaporated and
the onions are fork-tender, about 20 minutes. Remove
from heat and keep warm. |
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3 |
Sprinkle pork with
pepper and remaining ½ teaspoon of salt. Spray a
nonstick skillet with nonstick spray. Add pork and brown
on both sides, about 5 minutes. Transfer to a small
roasting pan. |
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4 |
Meanwhile, combine
rosemary, garlic, and oil in a small bowl. Rub the
mixture over the tenderloin. Roast until the pork
reaches an internal temperature of 160°F, 10-15 minutes.
Let stand 10 minutes before slicing into 1-inch slices.
Spoon the onion jam over the pork. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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315.08 |
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Calories From Fat (42%) |
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133.20 |
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% Daily Value |
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Total Fat
14.51g |
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22% |
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Saturated Fat 5.48g |
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27% |
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Cholesterol
114.23mg |
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38% |
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Sodium
677.57mg |
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28% |
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Potassium
513.68mg |
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15% |
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Carbohydrates
9.71g |
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3% |
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Dietary Fiber 1.61g |
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6% |
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Sugar 2.11g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
8.10g |
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Protein
34.93g |
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70% |
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Recipe Source |
| Modified
from Weight Watchers |
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