BALSAMIC-BAKED ONIONS AND POTATOES WITH ROAST PORK
This dish has attitude - it uses a lot of balsamic vinegar but, trust me, it works really well! The onions and potatoes are baked in the vinegar, making them crispy, dark, sticky and sweet. I've chosen to serve them with roasted pork, but beef or lamb works just as well. I prefer red onions for their color and sweetness.
Provided by Jamie Oliver
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.
- To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the flavorings stick to it.
- Get a large roasting pan that your pork will fit snugly into, and place it on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down, sprinkled with any flavorings remaining on the board. After a few minutes, when the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Place on the bottom shelf of your preheated oven for 1 hour, basting it halfway through. (For the last 20 minutes of cooking, you may need to cover the pork with a bit of damp waxed paper to stop it coloring too much.)
- Get another roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove. When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavors. Add the onions and all the balsamic vinegar and season with salt and pepper. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.
- After 1 hour, the meat should be cooked. Prick it with a sharp knife - if the juices run clear, it's done; if not, pop it back in the oven for another 10 to 15 minutes, keeping the potatoes warm. Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the pan and mash up the garlic and onion. Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the meaty, marmitey goodness off the bottom to make a tasty little sauce, and season if necessary. Pass through a sieve into a serving pitcher. Then slice the pork and serve it with your incredible baked onions and potatoes, drizzled with the pan juices. This meal goes great with some nice greens or an arugula salad.
BALSAMIC ROAST PORK TENDERLOINS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F.
- Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
- Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
- Let meat rest, transfer to a carving board, slice and serve.
PAN-SEARED PORK TENDERLOIN WITH ROSEMARY BALSAMIC AND ORANGE SAUCE
Steps:
- Preheat the oven to 375 degrees F.
- Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
- Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
- For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
- Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
- Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
- After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
- Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
- Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.
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.
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
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.
PORK TENDERLOIN WITH GLAZED RED ONION
This colorful entree has been a longtime family favorite. I pair it with rice pilaf or orzo to complement the thyme in the pork and the balsamic vinegar in the onions. -Patricia Schmidt of Sterling Heights, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the thyme, oil, salt and pepper; add pork. Seal bag and turn to coat; marinate at room temperature for 30 minutes., Meanwhile, saute onions in oil until tender; add the wine, raisins, sugar and salt. Bring to a boil. Reduce heat; cook, uncovered, for 45 minutes or until liquid is evaporated. Stir in vinegar and thyme; cook and stir 10 minutes longer to blend flavors. Set aside., Drain and discard marinade. Place pork on a rack coated with cooking spray in a shallow roasting pan. Bake, uncovered, at 425° for 20-30 minutes or until a thermometer reads 160°. Let stand for 5-10 minutes before slicing. Serve with warm red onion topping.
Nutrition Facts : Calories 336 calories, Fat 12g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 461mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
PORK TENDERLOIN WITH GLAZED SWEET ONIONS
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
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
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 VINEGAR
This is a very good dish. The balsamic vinegar is delicious when you reduce it, very sweet. The tenderloin is moist and fork tender.
Provided by Jenn315
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350 degrees.
- In a large skillet, I use 12" skillet, pour enough olive oil to coat the bottom of the pan. Sweat the garlic and onion together, do not burn the garlic, it will become too nutty. Once the garlic and onion is cooked down, the onion is tranparent, remove from the oil and place in a 9X13 pan. I usually take the ground pepper and salt and mix them together so that coating the pork is easier. Take the pork out of the vacume sealed bag, rinse and pat dry. Take the salt and pepper and pat onto the pork, sear on all sides. After searing on all sides, place in the 9X13 pan on top of the garlic and onions. Deglaze the pan with the balsamic vinegar, reduce and then pour over the pork, onions, and garlic. Place in middle rack for about 20-25 minutes until middle of pork is about medium well to well done.
- When serving, I slice the pork and then take the glaze and onion/garlic mixture and pour over the pork. It's delicious -- ENJOY.
Nutrition Facts : Calories 173.3, Fat 6.2, SaturatedFat 2.1, Cholesterol 74.8, Sodium 57.1, Carbohydrate 4.5, Fiber 0.6, Sugar 1.6, Protein 23.8
BALSAMIC HONEY PORK TENDERLOIN
Make and share this Balsamic Honey Pork Tenderloin recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To make the marinade; mix the honey, mustard, balsamic vinegar, oil, garlic, green onions and pepper in a large bowl.
- Add in the pork tenderloins, and turn to coat.
- Cover and place in the refrigerator for 24 hours.
- When ready to cook the pork, remove from the fridge and reserve the marinade liquid.
- Place the pork on the grill, and brush with reserved marinade.
- Close the grill lid and cook, turning and basting one or two times.
- Cook for about 18-20 minutes, or until inside has a hint of pink.
- Transfer pork to a cutting board, and let rest for 10 minutes.
- Slice into about 1/2-inch slices (or smaller).
- Serve on a platter with roasted potatoes.
Nutrition Facts : Calories 155.2, Fat 10.6, SaturatedFat 1.4, Sodium 128.7, Carbohydrate 16.1, Fiber 0.8, Sugar 13.5, Protein 0.9
More about "pork tenderloin with balsamic onions recipes"
LIDIA BASTIANICH'S PORK TENDERLOIN WITH BALSAMIC ONIONS
From today.com
3.9/5 (197)Author Lidia BastianichCuisine ItalianCategory 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.
BALSAMIC ROSEMARY PORK TENDERLOIN WITH POTATOES AND …
From laurainthekitchen.com
FAST METABOLISM DIET - BALSAMIC-GLAZED PORK …
From hayliepomroy.com
BALSAMIC PORK TENDERLOIN CROCK POT RECIPE - EATING ON …
From eatingonadime.com
PORK TENDERLOIN WITH ONION-BALSAMIC SAUCE RECIPE | MYRECIPES
From myrecipes.com
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.
BALSAMIC GLAZED PORK TENDERLOIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
OVEN ROASTED PORK TENDERLOIN WITH DIJON BALSAMIC GLAZE
From deliciousbydesign.net
21 STUFFED PORK TENDERLOIN RECIPES WITH FETA CHEESE
From selectedrecipe.com
PORK TENDERLOIN IN BALSAMIC-HERB MARINADE MEAL KIT DELIVERY
From makegoodfood.ca
FALL SHEET PAN PORK TENDERLOIN WITH HONEY BALSAMIC ROASTED …
From goodlifeeats.com
LIDIA BASTIANICH'S PORK TENDERLOIN WITH BALSAMIC ONIONS
From mastercook.com
15 GRILLED PORK TENDERLOIN GLAZE RECIPES - SELECTED RECIPES
From selectedrecipe.com
PORK TENDERLOIN WITH BALSAMIC ONIONS | RECIPE | FOOD NETWORK …
From pinterest.com
ROAST PORK WITH BALSAMIC ONION MARMALADE RECIPE | FOOD & WINE
From foodandwine.com
BALSAMIC PORK TENDERLOIN RECIPE | EATINGWELL
From eatingwell.com
LIDIA BASTIANICH’S PORK TENDERLOIN WITH BALSAMIC ONIONS FOR THE ...
From youtube.com
PORK TENDERLOIN WITH ONION-BALSAMIC SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
PORK TENDERLOIN WITH BALSAMIC ONION-FIG RELISH - GLUTEN FREE …
From fooddiez.com
BALSAMIC DIJON PORK LOIN WITH SWEET POTATOES, ONIONS, & CARROTS
From foodal.com
PORK TENDERLOIN WITH ONION-BALSAMIC SAUCE - PLAIN.RECIPES
From plain.recipes
PORK TENDERLOIN WITH APPLES AND BALSAMIC VINEGAR - MAYO CLINIC
From mayoclinic.org
SLOW COOKER PORK TENDERLOIN WITH BALSAMIC MUSHROOM SAUCE
From mysequinedlife.com
OVEN ROASTED PORK TENDERLOIN WITH BALSAMIC GLAZE
From cookincanuck.com
PORK TENDERLOIN WITH APPLES AND ONIONS RECIPE | ALLRECIPES
From zephyar.strangled.net
MAPLE BALSAMIC GLAZED PORK TENDERLOIN - THE SPRUCE EATS
From thespruceeats.com
BEST BALSAMIC ROAST PORK TENDERLOINS RECIPES - FOOD …
From foodnetwork.ca
PORK TENDERLOIN WITH BALSAMIC ONIONS - LIDIA
From lidiasitaly.com
21 PORK TENDERLOIN SLOW COOKER RECIPE - SELECTED RECIPES
From selectedrecipe.com
PORK TENDERLOIN WITH BALSAMIC ONIONS - YOUTUBE
From youtube.com
PORK TENDERLOIN WITH BALSAMIC ONIONS | LONG LIVE THE KITCHEN
From lltk.us
PORK TENDERLOIN WITH BALSAMIC ONIONS - YOUTUBE
From youtube.com
PORK TENDERLOIN WITH BALSAMIC ONIONS - ITALIAN FOOD
From cfood.org
BALSAMIC ROAST PORK TENDERLOIN - PRIMAVERA KITCHEN
From primaverakitchen.com
You'll also love