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Pork and Caramelized Onion Sandwiches recipe

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.

    Nutrition Facts: Calories 190 caloriesProtein 13 grams Fat 6 grams Sodium 130 milligrams Cholesterol35 milligrams Saturated Fat 1 grams Carbohydrates 18 grams

    Recipe provided courtesy of Pork, The OtherWhite Meat.

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