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Pork Tenderloin with Onion Relish
Yield: 20 servings, 4 oz. pork and 3 Tbsp. relish each
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trial recipe |
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full recipe |
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For 4 servings: |
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For 20 servings: |
| ingredients |
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weights |
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measures |
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weights |
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measures |
| Pork Tenderloin |
| Dried minced onion |
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- |
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1 Tbsp. |
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- |
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1/4 cup |
| Onion powder |
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- |
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1 Tbsp. |
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1 oz. |
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1/4 cup |
| Sugar |
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- |
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2 tsp. |
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- |
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2 Tbsp. |
| Salt |
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- |
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1 tsp. |
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- |
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1-1/2 Tbsp. |
| Ground thyme |
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- |
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1 tsp. |
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- |
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1-1/2 Tbsp. |
| Ground allspice |
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- |
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1 tsp. |
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- |
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1-1/2 Tbsp. |
| Ground nutmeg |
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- |
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1/4 tsp. |
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- |
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1 tsp. |
| Ground cinnamon |
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- |
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1/4 tsp. |
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- |
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1 tsp. |
| Ground black pepper |
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- |
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1/8 tsp. |
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- |
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1/2 tsp. |
| Whole pork tenderloins |
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1 lb. + 4 oz. |
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1 each |
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6 lb. + 4 oz. |
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5 each |
| Onion Relish |
| Red onions, diced |
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4 oz. |
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1 cup |
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1 lb. + 4 oz. |
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1-1/4 qt. |
| Olive oil |
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1/2 oz. |
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1 Tbsp. |
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2-1/2 oz. |
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1/3 cup |
| Roasted red peppers, chopped |
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3/4 oz. |
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2 Tbsp. |
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4 oz. |
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2/3 cup |
| Honey |
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3/4 oz. |
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1 Tbsp. |
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4 oz. |
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1/3 cup |
| Red wine vinegar |
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1/2 oz. |
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1 Tbsp. |
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2-1/2 oz. |
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1/3 cup |
| Water |
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1/2 oz. |
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1 Tbsp. |
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2-1/2 oz. |
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1/3 cup |
| Chipotle hot pepper sauce |
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- |
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1/2 tsp. |
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- |
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2-1/2 tsp. |
Pork Tenderloin:
>Combine all ingredients except tenderloins. Rub 2-1/2 Tbsp. of the seasoning mixture evenly onto outside of each tenderloin. Place on half sheet pans; let stand 5 min.
>Bake in 375?F-standard oven 30 to 35 min. or until cooked through (160°F).
Onion Relish:
>Meanwhile, saute onions in hot oil in large saucepan (or small saucepan for trial recipe) on medium heat 10 min. or until tender.
>Add remaining ingredients; stir. Bring to boil. Reduce heat to medium-low; simmer 5 min. or until slightly thickened, stirring occasionally. Remove from heat. Cover to keep warm.
>Remove tenderloins to cutting board; let stand 5 min. Cut into 1/4-inch-thick slices.
For each serving:
>Plate 4 oz. sliced tenderloin on each serving plate; top with 3 Tbsp. of the warm relish.
Make-Ahead:
Seasoning mixture can be prepared in advance. Store in tightly covered container at room temperature for up to 1 week.
Nutrition Information Per Serving: 250 calories, 9g total fat, 2.5g saturated fat, 1g polyunsaturated fat, 4.5g monounsaturated fat, 80mg cholesterol, 620mg sodium, 12g carbohydrate, less than 1g dietary fiber, 8g sugars, 30g protein, 6%DV vitamin A, 10%DV vitamin C, 4%DV calcium, 10%DV iron. |