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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ginger, onions and garlic pack a flavorful punch paired with pork tenderloin. These tasty medallions smothered in golden caramelized onions are a simple and satisfying main dish. -Rebecca Evanoff, Holden, Massachusetts Ingredients:
2 large onions, thinly sliced |
4 teaspoons olive oil |
1/4 cup water |
4 teaspoons minced fresh gingerroot |
2 garlic cloves, minced |
1/2 cup apple jelly |
1 pork tenderloin (1 pound) |
1/4 teaspoon salt |
hot cooked rice pilaf or rice |
Directions:
1. In a large skillet, saute onions in oil and water for 5-6 minutes. Stir in ginger and garlic. Cover and cook for 8-12 minutes or until onions are tender, stirring occasionally. Reduce heat; stir in apple jelly until melted.
2. Cut tenderloin into eight slices; flatten each to 1/2-in. thickness. Sprinkle with salt. In a large skillet coated with cooking spray, saute pork for 4 minutes on each side or until no longer pink. Top with reserved onions; cover and cook for 5-7 minutes or until the meat juices run clear. Serve with rice. Yield: 2-3 servings.
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