Ingredients
1 tablespoon minced fresh thyme1 tablespoon olive oil3/4 teaspoon salt1/2 teaspoon pepper2 pork tenderloins (1 pound each)RED ONION TOPPING:4 large red onions, sliced2 tablespoons olive oil3/4 cup dry red wine or chicken broth1/4 cup raisins2 tablespoons sugar1/4 teaspoon salt1/4 cup balsamic vinegar1-1/2 teaspoons minced fresh thyme
Preparation
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.
