Pork Medallions with Onion Marmelade, May
- 6 T butter
- 2 med. white onions, finely chopped
- 2/3 C sugar
- 3/4 C + 1/3 C dry red wine
- 3/4 C raspberry vinegar
- Salt & pepper
- 8 4oz pork loin medallions
- 1 t minced rosemary
- 8 thin slices pancetta (2 oz.)
- 2 T EVOO
- 8 garlic cloves
- 1/4 C balsamic vinegar
- 1 1/2 C beef stock
Melt butter in large saucepan. Add onion & sugar; cover & cook over low heat, stirring occasionally, until onions are caramelized, @ 30 min. Add 3/4 C wine & raspberry vinegar & boil until liquid is syrupy, @ 8 min. Season with salt
Meanwhile, season pork medallions with salt & pepper & sprinkle with rosemary. Top each medallion with slice of pancetta, tying with kitchen string. Heat olive oil with garlic in large skillet. Add medallions, pancetta side down, & cook over mod. hi heat until browned on bottom, @ 3 min. Reduce heat to mod, turn medallions & cook until just cooked thru & browned, @ 3 min. Transfer to warmed platter & cover loosely with foil. Discard garlic.
Add remaining 1/3 C wine & balsamic vinegar to skillet & boil over mod heat, scraping up browned bits, until reduced by half, @ 2 min. Add stock & simmer until to 2/3 C, @ 5 min.
Stir in any accumulated juices from pork & season with salt & pepper.
Remove string, set pork medallions on serving plate & spoon onion marmalade alongside. Pour sauce over medallions & serve.