15
60

Description

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.

Ingredients

  • 2 onions (large, thinly sliced, about 3 cups)
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons rosemary leaves (fresh, minced 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 tenderloin (about one pound each)
  • 1 1/2 tablespoons dry white wine
  • 1 tablespoon bread crumbs (plain)
  • 24 buns (cocktail)
  • 5 spanish onion
  • 4 tablespoons vegetable oil
  • 1 cup sugar
  • 1 cup white wine

Directions

  1. 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.
  2. 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.
  3. 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 20 minutes or until a meat thermometer inserted in the thickest part registars 145 degrees F. Remove from oven , let pork stand 10 minutes; slice and serve on buns with Caramelized Onions.
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