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Pork Tenderloin Chops and Vidalia Onion-Honey Conserve

Sp11-4-porkTendeloin-recipeThe Vidalia Onion is the official state vegetable of Georgia. Vidalia Onions have an international reputation as the “world’s sweetest onion.” The mild flavor is due to the unique combination of soils and climate in the 20-county production area. Onions are fat-free, low in calories and a good source of vitamin C.

This recipe makes about 1 cup of Vidalia Onion-Honey Conserve. You will only use about half of it on the pork tenderloin. The rest can be used later on poultry or to season vegetables. The extra sauce will keep in the refrigerator for about 2 weeks.


  • 1 tablespoon olive oil
  • 1 Vidalia Onion, chopped
  • 1 1/2 teaspoons brown sugar
  • 1 clove garlic, minced
  • 1 tablespoon Dijon or other sweet mustard
  • 1 tablespoon dry sherry
  • 1 tablespoon white wine vinegar
  • 3 tablespoons honey
  • 1/8 teaspoon ground cinnamon
  • Dash of black pepper
  • 4, 4-ounce pork tenderloin chops


  1. Heat a non-stick skillet. When warm, add the oil and onions and sauté until golden, about 8 minutes. Add the brown sugar and sauté until the onions caramelize (become a deep golden brown), but not scorched, about 15 minutes. Add the garlic and continue cooking until the garlic is just turning a pale gold. Remove from heat and cool slightly.
  2. Place the onion mixture in a blender or food processor with the remaining ingredients, except for the pork tenderloin. Pulse until the ingredients are blended, but some texture of the onion still remains. Remove from blender and set aside. Can be made ahead and refrigerated for about 2 weeks.
  3. Pat pork tenderloins dry. Heat non-stick skillet and put in tenderloins. Brown both sides, then, turn heat down and cover. Continue cooking until cooked thoroughly. May need to add some broth or water to keep from sticking.
  4. To serve, top each tenderloin with 1-2 tablespoons of the reheated conserve.

Yields 4 servings

Nutrition Analysis:
Calories: 187, Carbohydrates: 9 grams, Protein: 24 grams, Fat: 6 grams, Saturated Fat:  2 grams, Cholesterol: 65 milligrams, Sodium: 300 milligrams, Dietary Fiber:  Less than 1 gram

Recipe adapted from the Vidalia Onion Committee.