PORK AND CARAMELIZED ONION SANDWICHES
Serves 24
2 large onions, thinly sliced (about 3 cups)
3 tablespoons olive oil
1 1/2 teaspoons minced fresh rosemary leaves, or 3/4 teaspoon dried
1 1/2 teaspoons Tabasco pepper sauce, divided
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon ground cloves
3 whole pork tenderloins, about one pound each
1 1/2 tablespoon dry white wine
1 tablespoons plain bread crumbs
24 cocktail buns
5 Spanish onions
4 tablespoons vegetable oil
1 cup sugar
1 cup white wine
Cooking Directions
Place onion slices, 1 tablespoon olive oil, rosemary, 1 teaspoon Tabasco pepper sauce, garlic, salt and cloves in a 9x13-inch baking dish. Mix well.
Place tenderloins in dish and coat with onion mixture. Cover and marinate in refrigerator at least 2 hours or overnight.
Remove pork from onions and set aside.
Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add onions and marinade and cook, stirring one minute.
Reduce heat to medium-low and cook 12-15 minutes longer, stirring frequently, until onions are golden brown and very tender (add 1 tablespoon of water if skillet gets too dry).
Add 1 1/2 teaspoon wine and simmer until evaporated. Remove from heat.
Add bread crumbs and the remaining 1/4 teaspoon Tabasco sauce to onions and toss to mix well.
Set aside.
Preheat oven to 450 degrees F.
Heat remaining 1 tablespoon olive oil in large skillet. Add tenderloins and brown about 4 minutes, turning to brown all sides.
Spray a 9x13-inch baking pan with vegetable nonstick spray. Transfer pork to dish and press onion mixture firmly on top and sides of browned tenderloins.
Roast for 10-15 minutes or until a meat thermometer inserted in the thickest part registars 155 degrees F.
Remove from oven, let pork stand 10 minutes; slice and serve on buns with Caramelized Onions.
Caramelized Onions: Peel and slice 5 Spanish onions, saute in 4 tablespoons vegetable oil, add sugar, stir, deglaze skillet with 1 cup wine and reduce this mixture until dry.
Serving Suggestions
There's a double-onion whammy in these savory appetizers. The pork tenderloin is roasted in a crust of onions, and the sandwiches are laced with a sweet-and-savory onion jam.
Nutrition Facts
Calories 190 calories; Protein 13 grams;
Fat 6 grams; Sodium 130 milligrams;
Cholesterol 35 milligrams; Saturated Fat 1 grams;
Carbohydrates 18 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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