PORK AND CARAMELIZED ONION SANDWICHES
• 2 large onions, thinly sliced (about 3 cups)
• 3 tablespoons olive oil
• 1½ teaspoons minced fresh rosemary leaves, or 3/4 teaspoon dried
• 1½ 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
• 1½ 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
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 1½ 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.
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.
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.
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