Sautéed Pork with Onion Marmalade

By [e-mail]

Ingredients

• 2 med. white onions, minced
• 6 T butter
• 2/3 C sugar
• 3/4 C + 1/3 C red wine
• 3/4 raspberry vinegar
• Salt
• 8 pork tenderloin medallions
• 1 t. minced rosemary
• Salt & pepper
• 8 thin slices pancetta
• 2 T olive oil
• 8 garlic cloves
• 1/4 C balsamic vinegar
• 1 1/2 C beef stock

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In saucepan, cook onions over low heat with butter & sugar until carmelized, 30 min. Add 3/4 C of wine with the raspberry vinegar &boil until liquid is syrupy, 8 min. Season with salt.

Step 2

Season pork with salt & pepper & rosemary.
Top each medallion with pancetta slice & tie with string. In skillet, heat oil & garkic. Add pork, pancetta side down. cook over mod hi heat until brown, @ 3 min. Transfer to platter & tent with foil. Discard garlic.

Step 3

Add remaining 1/3 C wine & balsamic vinegar to skillet, boil, scraping up browned bits, until reduced by half, 2 min. Add stock & simmer ntio reduced to 2/3 C, 5 min. Stir in park juices & season with salt & pepper. Remove string; set pork on platter & serve with onion marmalade & sauce