Ingredients:
2 tablespoons unsalted butter
2 large vidalia onions or 2 large other sweet onions, sliced
2 tablespoons firmly packed dark brown sugar
2 tablespoons balsamic vinegar
1/2 cup chopped dried apricots or 1/2 cup golden raisins
salt and pepper
2 lbs pork tenderloins
Directions:
Preheat oven to 375 F.
Melt butter in large frying pan and add the sliced onions and saute 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.
Servings: 4
Time preparation: 10 min.
Time total: 55 min.