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Pork Tenderloin with Maui Onion Marinade

Pork Tenderloin with Maui Onion Marinade

Meats, Poultry, and Seafood

This Pork Tenderloin with Maui Onion Marinade is a flavorful dish that combines the sweetness of caramelized Maui onions with the rich smokiness of Kiawe Hawaiian Volcano Sea Salt. The tender pork absorbs the delicious flavors of the glazed onions, raisins, and balsamic vinegar, creating a balanced, savory meal perfect for any occasion. Each bite offers a satisfying contrast of textures and tastes, making this dish a memorable centerpiece for your table.

Serves: 8

Ingredients:

  • 2 pork tenderloins (about 1 pound each)
  • 2 tablespoons unsalted butter
  • 2 large Maui onions, halved and sliced 1/4” thick
  • 2 tablespoons packed brown sugar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons canola oil
  • 1/2 cup (3 oz.) golden raisins or chopped dried apricots
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon Hawaiian Volcano Sea Salt (Kiawe Smoked)

Instructions:

  1. Preheat the Oven: Preheat your oven to 375°F.
  2. Sauté the Onions: In a large frying pan over medium heat, melt the butter. Add the sliced Maui onions and sauté until softened, about 6 minutes.
  3. Make the Glaze: Stir in the brown sugar, balsamic vinegar, raisins (or dried apricots), and pepper. Cook for about 3 more minutes, until the onions are tender and glazed.
  4. Prepare the Pork: Arrange the pork tenderloins in an oiled roasting pan just large enough to hold them. Spoon the glazed onions over the pork tenderloins, ensuring they are evenly coated.
  5. Roast the Pork: Roast the pork in the preheated oven for about 45 minutes, or until the outside is browned and the center is just faintly pink. The internal temperature should reach 155-165°F when checked with an instant-read thermometer.
  6. Rest and Serve: Let the pork tenderloins rest for 5 minutes after removing them from the oven. Slice and serve, spooning any remaining onion glaze over the top.
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