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Pork Tenderloin and Red Onion Confit Recipe

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

Contributor:  
Contributor:  
Denise Wyer
Added: Wednesday, September 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. Premium pork tenderloin
2 tsp. salt
1/2 tsp. freshly ground black pepper
2 tbl olive oil
olive oil, butter, flour and heavy cream



RED ONION CONFIT

2 tbl olive oil
4 large red onions, thinly sliced
2 tbl. sugar
1/4 tsp. salt
1/4 cup currants
3/4 cup red wine
1/4 cup balsamic vinegar
2 tbl. creme de cassis
1 1/2 tsp. ch. 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 min.

To prepare the confit, heat olive oil in a nonreactive (not aluminum or iron) skillet over medium-low heat. Add onions, cooking 5 to 7 min. or until softened but not browned. Add sugar and next 3 ingredients. Bring to a boil, reduce heat and simmer 20 min. or until nearly all the liquid is gone. Stir in vinegar, creme de cassis, and thyme. Cook stirring often, 10 min. or until 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 to 20 min. or until thermometer registers 145o. Let stand 5 to 10 min. before slicing thinly. Serve slices on a bed of Red Onion Confit.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 min.

 

 

 

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