Thursday, December 10, 2009

Pork Tenderloin, Onion Apple Bacos Relish, Parmesan Shallot Mash Taters

The pan-seared, oven-roasted pork tenderloin is a great canvas for the current season's flavors. This recipe was the result of pretty much just throwing whatever was left in the cupboard/freezer together and hoping for the best.

From Soupe a l'oignon, we know a good way to caramelize onions. After making my last batch of chicken stock overnight in the slow cooker, of which I am now depleted due to Thanksgiving, I thought onions might become divine in the same manner, about 8-10 hours on low. I started mine on high for an hour, then down to low for about 9 hrs. And just like the chicken stock, I was waking up on the hour wondering what the hell was going on. My favorite application for these slowly caramelized onions is as follows: take a high quality sandwich roll, slather on some horseradish-black pepper mayo, pile on some thinly sliced roast beef, thinly sliced red onion, the very extra sharpest you can find aged Wisconsin cheddar, maybe lettuce and tomato if you wanna get crazy, and a solid hunk of caramelized onion. The Earl of Sandwich would approve. And then keep gambling without having to touch his meat.

Pork Tenderloin, Onion Apple Bacos Relish
two servings w/scant leftovers

1 C caramelized onion
1/2 ts garlic, minced
1 red delicious apple, cored, 1/2" slices
3 TB quality balsamic vinegar, divided
1 TB light brown sugar
1/3 ts cassia cinnamon
freshly cracked black pepper
3/4-1 lb. pork tenderloin, silverskin removed
2 ts crumbled bacon, about 3 small pieces rendered

Contains no real bacos. Freshly cooked bacon, crumbled. God's candle, that's what that is. Throw in some onion, them's angels singin.

The slow-cooker onions, once cooled overnight. Sweet, sweet onions, what would I ever eat without you. I agree it might resemble dog food, but that where the similarity ends. That's if you've ever eaten dog food. I have. And a dog treat. The treat was better, which is probably why I get along with dogs.

Fire up the hotbox to four honey. Get a skillet over medium-high heat for bout 4 minutes, then coat with evoo. Sear the loin on all sides, two minutes on each larger surface, and one minute on each side. Place into a baking dish and place in oven for 12-15 minutes or until about 145 F at the thickest.

In the same skillet, toss in the onion, apple and garlic over medium-low heat, deglaze with 2 TB balsamic vinegar and stir for a minute. Add in the brown sugar, cinnamon, S&P. Cook the apple mixture, breaking up the apples into dice size, for about 8-10 minutes. Add the last TB of balsamic near the end of the cooking time.

Remove pork from oven, cover loosely with foil an rest 5 minutes. Pour any escaping jus into the apple mixture.

Slice the pork, place the apple onion mixture on top, sprinkle with bacon, and please do enjoy.

Serve with Parmesan Shallot Mash Taters, which will be posted soon.

Gravy Lake, a favorite vacation spot for all ages!

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