"Hunger is the best sauce in the world."--Cervantes

Pork Tenderloin and Red Onion Confit Recipe

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This recipe for Pork Tenderloin and Red Onion Confit, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Wyer
Added: Friday, July 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs pork tenderloin
1/2 tsp freshly ground black pepper
2 tsp salt
1 tbl chopped fresh thyme or 1 tsp dried thyme
2 tbl olive oil

RED ONION CONFIT

4 large red onions, thinly sliced
2 tbl olive oil
2 tbl sugar
1/4 tsp salt
1/4 c currants
3/4 c dry red wine
1/4 c balsamic vinegar
2 tbl creme de cassis
1 1/2 tsp chopped fresh thyme or 1/2 tsp dried thyme

Directions:
Directions:
Place pork in a baking dish and rub with salt and next 3 ingredients. Cover and marinate at room temperature for 30 minutes. To prepare confit, heat olive oil in a nonreactive (not aluminum or iron) skillet over medium-low heat. Add onions, cooking 5 to 7 minutes or until softened but not browned. Add sugar and next 3 ingredients. Bring to a boil, reduce heat, and simmer 20 minutes or until nearly all liquid is gone. Stir in vinegar, creme de cassis, and thyme. Cook , stirring often, 10 minutes or u ntil onions turn deep golden brown. Serve warm or at room temperature. (keeps well in the refrigerator for several days). Prepare grill. Grill pork over medium-hot coals 15 - 20 minutes or until meat thermometer registers 155. Let stand 5 - 10 minutes before slicing thinly. Serve on a bed of Red Onion Confit.

Serves 4-6 servings

 

 

 

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