Herb Crusted Pork Tenderloin with Red Onion Jam

This post may contain affiliate links.

This Herb Crusted Pork Tenderloin with Red Onion Jam is a perfectly delicious dinner recipe.

Herb Crusted Pork Tenderloin with Red Onion Jam recipe from RecipeGirl.com

The Red Onion Jam is so delicious and so easy!! (Try adding a dash of white wine to your jam!)

Herb Crusted Pork Tenderloin with Red Onion Jam

Yield: 4 servings

Prep Time:20 minutes

Cook Time:40 minutes

  • 1 tablespoon salted butter
  • 3 medium red onions (about 1 1/2 pounds), thinly sliced
  • 2 teaspoons granulated white sugar
  • 1 teaspoon salt, divided
  • 1/4 cup water
  • 1 pound pork tenderloin
  • 1/2 teaspoon coarse ground black pepper
  • 1 tablespoon chopped fresh rosemary
  • 1 clove garlic, minced
  • 2 teaspoons olive oil
  1. Preheat oven to 475°F.
  2. Heat butter in a large skillet over low heat until melted. Add onions, sugar, 1/2 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 to 30 minutes. Remove from heat and keep warm.
  3. Sprinkle pork with pepper and remaining 1/2 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.
  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, 15 to 20 minutes. Let stand 10 minutes before slicing into 1-inch slices. Spoon the onion jam over the pork.
  • Nutritional Information per serving (Serving size: 1/4th of the recipe) Calories: 315, Fat: 14.5g, Saturated Fat: 5.5g, Sugar: 2g, Fiber: 1.5g, Protein: 35g, Cholesterol: 114mg, Carbohydrates: 9.75g
  • Weight Watchers POINTS per serving: Freestyle SmartPoints: 4, Points Plus Program: 8, Old Points Program: 7
SOURCE: RecipeGirl.com (Adapted from Weight Watchers )
You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *