Best 11 Marinated Pork And Red Onions Recipes

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Embark on a culinary adventure with marinated pork and red onions, a tantalizing dish that bursts with flavor and excites the senses. This delectable combination of savory pork and vibrant red onions, infused with a marinade of aromatic herbs and tangy spices, promises an unforgettable dining experience. Whether you're hosting a special occasion dinner or simply seeking a weeknight meal that elevates your taste buds, this recipe is sure to leave you craving more. Get ready to explore the magic of marinated pork and red onions, as we guide you through the steps to create a dish that will captivate your palate and leave your dinner guests asking for seconds.

Here are our top 11 tried and tested recipes!

THICK CUT MUSTARD MARINATED PORK CHOPS WITH CARAMELIZED RED ONIONS



Thick Cut Mustard Marinated Pork Chops with Caramelized Red Onions image

Provided by Dave Lieberman

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

4 (10 to 12-ounce) bone-in pork chops, cut 1-inch thick
1/4 cup olive oil
2 to 3 tablespoons Dijon mustard
Salt
Freshly ground black pepper
Leaves from a few sprigs fresh thyme
3 tablespoons vegetable oil
2 medium red onions, thinly sliced
1 tablespoon honey
1 tablespoon balsamic vinegar
Kosher salt
Freshly ground black pepper

Steps:

  • Chops: Toss the chops with remaining ingredients and let marinate 1 hour or up to overnight covered in the refrigerated. Bring to room temperature before cooking.
  • Onions: Heat a large 2 burner griddle pan over medium heat for 5 minutes until smoking hot. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side. While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelized, about 15 minutes. Season with salt and pepper.
  • Serve chops with little heap of onions.

PORK TENDERLOIN WITH GLAZED RED ONION



Pork Tenderloin with Glazed Red Onion image

This colorful entree has been a longtime family favorite. I pair it with rice pilaf or orzo to complement the thyme in the pork and the balsamic vinegar in the onions. -Patricia Schmidt of Sterling Heights, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 14

1 tablespoon minced fresh thyme
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)
RED ONION TOPPING:
4 large red onions, sliced
2 tablespoons olive oil
3/4 cup dry red wine or chicken broth
1/4 cup raisins
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup balsamic vinegar
1-1/2 teaspoons minced fresh thyme

Steps:

  • 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.

Nutrition Facts : Calories 336 calories, Fat 12g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 461mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

PICKLED RED ONIONS



Pickled Red Onions image

These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated.

Provided by itsvince

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h15m

Yield 8

Number Of Ingredients 6

3 cups water
2 red onions, thinly sliced into half-moons
¾ cup white wine vinegar
1 teaspoon sea salt
1 teaspoon white sugar
5 black peppercorns

Steps:

  • Bring water to a boil in a saucepan.
  • Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
  • Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
  • Refrigerate at least 1 hour before serving so that the flavor develops.

Nutrition Facts : Calories 14.8 calories, Carbohydrate 3.5 g, Fiber 0.6 g, Protein 0.4 g, Sodium 226.4 mg, Sugar 1.7 g

PORTUGUESE PORK WITH RED PEPPERS



Portuguese Pork with Red Peppers image

One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.

Provided by Stuart Miller

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 3h

Yield 8

Number Of Ingredients 8

4 large cloves garlic, peeled
1 ½ teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon whole black peppercorns
2 pounds pork tenderloin, cut into 1 inch medallions
2 red bell peppers, julienned
1 cup white wine
2 lemons

Steps:

  • With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
  • With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
  • Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
  • Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
  • Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g

MARINATED PORK AND RED ONION KEBABS



Marinated Pork and Red Onion Kebabs image

I found this recipe in Bon Appetit several years ago and we really enjoy it. The kebabs need to marinate for at least 2 hours, but they can also be prepared a day in advance.

Provided by lazyme

Categories     Pork

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs pork tenderloin, 16 pieces
1 red onion, 16 pieces
8 bamboo skewers, soaked in water for 30 minutes
1/3 cup vegetable oil
1/4 cup dry red wine
3 tablespoons red wine vinegar
3 tablespoons soy sauce
1 tablespoon garlic, chopped
1 tablespoon gingerroot, chopped
1 1/2 teaspoons sugar

Steps:

  • Thread 2 pieces of pork and 2 pieces of onion alternately on each skewer.
  • Season with salt and pepper.
  • Arrange kebabs in 13x9x2-inch glass baking dish.
  • Whisk all remaining ingredients in medium bowl.
  • Pour marinade over kebabs.
  • Let stand up to 2 hours at room temperature or cover and refrigerate up to 1 day, turning occasionally.
  • Preheat broiler.
  • Drain marinade into small saucepan.
  • Boil marinade 2 minutes.
  • Broil kebabs until pork is cooked through, turning frequently and basting occasionally with marinade, about 12 minutes.

BAKED FOIL WRAPPED MARINATED RED ONION



Baked Foil Wrapped Marinated Red Onion image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

4 medium size red onions, peeled
4 strips smoked bacon cut into 4 pieces
4 cloves garlic, each sliced lengthwise into 4 pieces
1 tablespoon chopped fresh thyme
1/4 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Make 4 slices across each red onion within a 1/2 inch of cutting through them. Into these incisions, place 1 piece of bacon and 1 slice of garlic. Place each onion in the center of a piece of foil. Repeat with remaining ingredients.
  • In a small mixing bowl, combine the thyme, vinegar, oil, salt, and pepper. Spoon over each onion. Bring the corners of the foil up over the onion and twist into a tight package. Place on a sheet tray and bake for 1 hour. Remove from oven and allow to cool slightly before removing foil. To serve, heat by fanning on a hot well-oiled grill or in the oven. Serve with a smile.

MARINATED PORK AND RED ONIONS



Marinated Pork and Red Onions image

Provided by Gretchen Davis

Categories     Onion     Broil     Marinate     Low Carb     Quick & Easy     Backyard BBQ     Pork Tenderloin     Bon Appétit     Missouri

Yield Serves 4

Number Of Ingredients 10

1 1/2 pounds pork tenderloin, cut into 16 equal pieces
1 red onion, cut into 16 equal pieces
8 8- to 10-inch bamboo skewers
1/3 cup vegetable oil
1/4 cup dry red wine
3 tablespoons red wine vinegar
3 tablespoons soy sauce
1 tablespoon chopped garlic
1 tablespoon chopped peeled fresh ginger
1 1/2 teaspoons sugar

Steps:

  • Thread two pieces of pork and 2 pieces of onion alternately on each skewer. Season with salt and pepper. Arrange kebabs in 13x9x2-inch glass baking dish.
  • Whisk all remaining ingredients in medium bowl. Pour marinade over kebabs. Let stand up to 2 hours at room temperature or cover and refrigerate up to 1 day, turning occasionally.
  • Preheat broiler. Drain marinade into small saucepan. Broil kebabs until pork is cooked through, turning frequently and basting occasionally with marinade, about 12 minutes.

SPICY GRILLED PORK WITH FENNEL, CUMIN AND RED ONION



Spicy Grilled Pork With Fennel, Cumin and Red Onion image

Imbued with spices that char at high heat, this aromatic pork recipe is a snap to throw together - exactly what you want for a night of summer grilling. If you're got wooden skewers, don't forget to soak them in water for an hour before grilling, so they don't flare up. And if you're broiling and you don't want to bother with skewers at all, just spread the pork cubes out on a rimmed sheet pan, turning them halfway through cooking with tongs or a spatula. The pork is excellent served with pita or crusty bread or a rice pilaf, or simple grilled corn on the cob.

Provided by Melissa Clark

Categories     meat, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 3/4 pounds boneless pork shoulder, cut into 1 1/2-inch chunks
Kosher salt
1 lime, plus some wedges for serving
1/4 cup cilantro or basil, leaves and tender stems, plus more for serving
2 tablespoons fish sauce
2 garlic cloves, smashed and peeled
1 jalapeño or other green chile, seeded if desired
1 teaspoon honey
1 1/2 tablespoons fennel seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 small red onion, sliced, for serving

Steps:

  • Season pork lightly with kosher salt and put it in a bowl or resealable bag.
  • Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, jalapeño and honey. Blend until the jalapeño and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
  • Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
  • When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
  • Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn't be any red spots.
  • Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.

MARINATED RED ONIONS



Marinated Red Onions image

Giovanna's restaurant in Plainfield, New Jersey serves these tangy marinated red onions as a complimentary accompaniment to their house salad, but I think they'd also be great with barbequed brisket or chicken or alongside fajitas. From the R.S.V.P. section of a November 1986 issue of Bon Appetit.

Provided by Leslie in Texas

Categories     Onions

Time 25m

Yield 3 cups

Number Of Ingredients 13

1/4 cup red wine vinegar
1/4 cup sliced green onion
2 garlic cloves, minced
1 teaspoon sugar
1 teaspoon sweet Hungarian paprika
1 teaspoon dry mustard
1/2 teaspoon dried tarragon, crumbled
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup vegetable oil
1 lb red onion, peeled and cut into thin rings

Steps:

  • Mix first 11 ingredients in large nonaluminum bowl; whisk in oil in thin stream.
  • Add onions and toss well.
  • Cover and refrigerate up to 7 days before serving.

Nutrition Facts : Calories 726.7, Fat 73.3, SaturatedFat 9.5, Sodium 200.7, Carbohydrate 19.3, Fiber 3, Sugar 8.2, Protein 2.2

ROAST PORK TENDERLOIN WITH PEARL ONIONS



Roast Pork Tenderloin With Pearl Onions image

Provided by Pierre Franey

Categories     dinner, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 whole boneless, very lean pork tenderloins, about 1 1/2 pounds
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
1 teaspoon cumin
2 teaspoons fresh chopped rosemary, or 1 teaspoon dried
1 bay leaf
12 pearl onions or small peeled white onions
8 small waxy red potatoes, peeled
1/4 cup chicken broth, fresh or canned

Steps:

  • Preheat oven to 425 degrees.
  • Sprinkle tenderloins with salt and pepper.
  • Put the tenderloins in a small roasting pan large enough to hold them side by side, and brush with oil. Sprinkle evenly with cumin and rosemary. Add bay leaf. Cook the pork over medium heat on top of the stove, turning so the pieces are lightly browned all over. Put in the oven.
  • Meanwhile, put the onions and potatoes in a saucepan. Cover with water and salt to taste. Bring to a boil and simmer 5 minutes. Drain well.
  • Scatter the onions and potatoes around the meat. Turn the pork, and continue baking 30 minutes, basting once in a while.
  • Drain fat from the pan, and discard bay leaf. Add chicken broth, return to the oven, and bake 5 minutes more.
  • Remove from oven, and cut pork crosswise into slices. Sprinkle with parsley, and serve immediately with onions, potatoes and pan gravy.

RED ONION, PORK, AND PINEAPPLE WITH SRIRACHA-PINEAPPLE MARINADE



Red Onion, Pork, and Pineapple with Sriracha-Pineapple Marinade image

Sweet and tart pineapple juice and spicy sriracha become an intoxicating marinade for juicy pieces of pork loin, red onion, and chunks of pineapple on these skewers that have a tropical flair.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 50m

Number Of Ingredients 7

2 cups pineapple juice
1/4 cup vegetable oil, plus more for grill
2 to 4 tablespoons Sriracha sauce
Salt and pepper
1 1/2 pounds pork tenderloin, cut into 1 1/2-inch pieces
2 small red onions, sliced into 3/4â€"inch rings
1 pineapple, cut into 1 1/2-inch pieces

Steps:

  • In a small pot, reduce pineapple juice to 1/2 cup over medium-high, about 20 minutes. Let cool.
  • Combine pineapple juice, oil, Sriracha, and 1 teaspoon salt. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add pork and toss to coat. Refrigerate 8 hours (or up to overnight).
  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with pork, others with onion, and others with pineapple. Season with salt and pepper. Grill pineapple skewers for 6 to 9 minutes, pork skewers for 9 to 12 minutes, and onion skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.

Tips:

  • Choose the right cut of pork: For this recipe, a boneless pork shoulder or pork loin roast is ideal. These cuts are flavorful and tender when cooked slowly.
  • Don't skip the marinade: The marinade helps to tenderize the pork and infuses it with flavor. Be sure to marinate the pork for at least 4 hours, or overnight if you have the time.
  • Cook the pork slowly: Low and slow is the best way to cook pork shoulder or pork loin roast. This will help to keep the meat moist and juicy.
  • Use a meat thermometer: The best way to ensure that the pork is cooked to perfection is to use a meat thermometer. Cook the pork until it reaches an internal temperature of 145 degrees Fahrenheit.
  • Let the pork rest before slicing: Once the pork is cooked, let it rest for 10-15 minutes before slicing. This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

This marinated pork and red onions recipe is a delicious and easy-to-make dish that is perfect for any occasion. The pork is tender, juicy, and flavorful, and the red onions add a nice tangy sweetness. This dish is sure to be a hit with your family and friends.

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