There’s a double-onion whammy in thesesavory appetizers. The pork tenderloin is roasted in a crustof onions, and the sandwiches are laced with a sweet-and-savoryonion jam.
Recipe: Pork and CaramelizedOnion Sandwiches
2 large onions, thinly sliced (about 3cups) 3 tablespoons olive oil 1 1/2 teaspoons minced fresh rosemary leaves, or 3/4 teaspoondried 1 1/2 teaspoons Tabasco pepper sauce, divided use 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 buns5 Spanish onions 4 tablespoons vegetable oil 1 cup granulated sugar 1 cup white wine
Place onion slices, 1 tablespoon oliveoil, rosemary, 1 teaspoon Tabasco pepper sauce, garlic, saltand cloves in a 9×13-inch baking dish. Mix well. Place tenderloinsin dish and coat with onion mixture. Cover and marinate in refrigeratorat least 2 hours or overnight.
Remove pork from onions and set aside.
Heat 1 tablespoon oil in a large nonstickskillet over high heat. Add onions and marinade and cook, stirringone minute. Reduce heat to medium-low and cook 12 to 15 minuteslonger, stirring frequently, until onions are golden brown andvery tender (add 1 tablespoon of water if skillet gets too dry).Add 1 1/2 teaspoon wine and simmer until evaporated. Remove fromheat. Add bread crumbs and the remaining 1/4 teaspoon Tabascosauce to onions and toss to mix well. Set aside.
Preheat oven to 450°F (230°C).
Heat remaining 1 tablespoon olive oilin large skillet. Add tenderloins and brown about 4 minutes,turning to brown all sides. Spray a 9×13-inch baking pan withvegetable nonstick spray. Transfer pork to dish and press onionmixture firmly on top and sides of browned tenderloins. Roastfor 10 to 15 minutes or until a meat thermometer inserted inthe thickest part registars 155°F (approximately 65°C).Remove from oven , let pork stand 10 minutes; slice and serveon buns with Caramelized Onions.
Makes 24 appetizer servings.
Caramelized Onions: Peel and slice 5 Spanishonions, saute in 4 tablespoons vegetable oil, add sugar, stir,deglaze skillet with 1 cup wine and reduce this mixture untildry.