CAROLYNN’S PANTRY

Onion Glazed Pork Tenderloin

 

1 3/4-pound pork tenderloin

Nonstick cooking spray

1 tablespoon olive oil

2 medium onions, sliced and separated into rings

1 tablespoon brown sugar

1/3 cup water

3 tablespoons balsamic vinegar or white wine vinegar

2 teaspoons cornstarch

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons snipped fresh parsley

Trim any fat from meat. Cut meat crosswise into 1/2-inch slices. Coat a large nonstick skillet with cooking spray. Preheat skillet over medium-high heat. Cook half of the meat in the hot skillet for 3 1/2 to 4 minutes or until meat is slightly pink in center and juices run clear, turning once. Remove meat from skillet; set aside. Repeat with the remaining meat.

Carefully add oil to hot skillet; add the onions. Cook, covered, over medium-low heat for 13 to 15 minutes or until onions are tender. Uncover; stir in the brown sugar. Cook and stir over medium-high heat for 4 to 5 minutes or until onions are golden.

Meanwhile, in a small bowl stir together water, vinegar, cornstarch, salt, and pepper; carefully stir into onion mixture in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Return meat to skillet; heat through.

To serve, transfer the meat and onion mixture to a serving platter. Sprinkle with parsley.

Makes 4 servings…Diabetic friendly.

179 cal., 7 g  fat ,  10 g carbo., 1 g fiber, 19 g protein