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PORK TENDERLOIN WITH SAMPALOC GLAZE AND CARAMELIZED ONIONS

Ingredients:

1 kg MONTEREY PORK TENDERLOIN
1 cup water
1 tbsp cornstarch, dissolved in 2 tbsp water

MARINADE:

1 tsp grated ginger
1/4 cup oyster sauce
2-1/2 tbsp sugar
1 pc tamarind cube, crumbled
1 tsp pepper

CARAMELIZED ONIONS:

1/4 cup MAGNOLIA GOLD BUTTER
2 cups sliced white onions
1 tbsp sugar

Procedure:

  1. Combine marinade ingredients and marinate pork tenderloin for at least 1 hour. Set aside in the refrigerator.
  2. Preheat oven to 350°F. Drain and transfer pork in a roasting pan. Set aside.
  3. Transfer marinade to a saucepan and add water. Thicken by adding cornstarch mixture. Brush onto meat while cooking or serve as sauce.
  4. Bake pork for 45 minutes to 1 hour, basting with cooked marinade.
  5. Caramelized onions: Melt butter in a frying pan. Add onions and sugar and cook over moderate heat until golden and wilted. Serve on top of sliced pork tenderloin.
Makes 8 to 10 servings.  
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