Peruvian Onions

WTF Do I Do With
red onions ?!


1 pork tenderloin (1 to 1 1/2 pounds)

1 tbsp plus 1 tsp olive oil, divided

1 medium Peri & Sons red onion, sliced in half

1/2 cup chicken broth or water

1/4 cup balsamic vinegar

2 tbsp apricot jam or preserves

8–12 Hawaiian-style rolls, split

Salt and pepper

Deli-style coleslaw (optional)

Servings: 8-12

1 Preheat oven to 450°F and place a heat-proof skillet on the middle rack. Pat the pork dry and cut off any large pieces of surface fat. Rub generously with salt and pepper. 

2 Remove the skillet from the oven and film the bottom with 1 tsp of olive oil. Set the pork in the skillet and return to the oven. Roast for 10 minutes, then flip the pork to the other side. Reduce the oven temperature to 400°F and roast for another 10 to 15 minutes, until the internal temperature is 140°F to 145°F. On a cutting board, tent pork with foil, and rest for 10 minutes.

3 Sauce Preparation: Heat 1 tbsp of olive oil in a medium to large saute pan over medium heat. Add the sliced onion, season with salt and pepper, and cook for about 10 minutes until they begin to get soft and the bottom of the pan begins to brown. Add the water or chicken broth. Add the balsamic vinegar, reduce the heat to medium-low, and cook for about 5 more minutes. Add the apricot jam and stir to combine.

4 To serve, cut the tenderloin into thin slices. Divide the sliced pork between the rolls. Top with onion jam and coleslaw, if desired.

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