Where would I be without The Cookbook Junkie?? This is great over rice, pasta, or potatoes.
1 12 oz pork tenderloin
1 T olive oil
2 medium onions, sliced and separated into rings
1 T brown sugar
1/3 C water
3 T balsamic vinegar or white wine vinegar
2 tsp cornstarch
½ tsp each salt & pepper
Trim fat from pork, then cut meat crosswise into ½" slices. Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add half of the pork to the hot skillet; cook about 4 minutes or until pork is cooked through, turning once. Remove pork from skillet. Repeat with remaining pork.
Carefully add oil to skillet, then add the onions. Cook, covered, over medium-low heat for 13 to 15 minutes or until onions are tender. Uncover; stir in brown sugar. Cook and stir over medium-high heat for 4 to 5 minutes or until onions are golden.
Meanwhile, in a small bowl, stir together the water, vinegar cornstarch, salt and pepper; carefully stir into onion mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return pork to skillet; heat through.
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