Friday, March 24, 2017

Orange Pork Tenderloins With Caramelized Onions

I used to cook pork chops all the time, and I really like eating them a lot. But it's been a long time since I've cooked pork of any kind, so the other night I whipped up this delicious Simple Supper.

I think the thinner pork tenderloins work best for this dish, and they cook faster than the thicker kind. This recipe is super easy, and makes a great week night meal, but is also impressive enough for a dinner with friends. I made mashed potatoes and a green vegetable to go with it, but the sides you can serve with this is endless. It really is yummy!!

Orange Pork Tenderloins With Caramelized Onions


8 thin sliced pork tenderloin
2 tablespoons olive oil
1 large red onion, thinly sliced
1 cup Pace Picante sauce
1/2 cup orange marmalade
2 teaspoons grated orange zest

Cooking Instructions:

1. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the pork and cook until browned on both sides.

2. Heat the remaining oil in the skillet over medium heat. Add the onion and cook about 15 minutes, until soft and browned.

3. Put the picante sauce, marmalade, and orange zest into the skillet and stir together with the onions.
Return the pork to the skillet. Reduce heat to low, and cook for 10 minutes.

Serves 4-6 depending on serving sizes.

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