Red Onion Marmalade & Pork Canapes
The onion marmalade makes these pork canapes really stand out from the crowd.
Red Onion Marmalade & Pork CanapesIngredients:
2 tbsp. butter
3 tbsp. olive oil
2 red onions, finely chopped
1/4 cup Cognac or brandy
1/4 cup red wine vinegar
1/4 cup packed light brown sugar
3 tsp. minced fesh thyme
1 pork tenderloin, about 3/4 pound
15 baguette slices, 1/4 inch thick
Melt butter with 2 tbsp. olive oil in a saucepan over medium-high heat. Add onions and saute until nearly soft, about 2 minutes. Add Cognac, vinegar, sugar, and 1 tsp. thyme, stirring until sugar dissolves, about 2 minutes. Reduce heat to low, cover, and simmer until mixture is thick and almost dry, about 30 minutes. If liquid evaporates before onions are cooked, add a little water. Remove from heat and set aside.
Preheat oven to 450° F.
Season pork with 1 tsp. salt, 1 tsp. pepper, and remaining thyme. Heat remaining olive oil over medium-high heat in an ovenproof frying pan. Brown pork on all sides, 4 to 5 minutes. Put frying pan in oven and roast pork until an instant-read thermometer register 150 degree when inserted into center of meat, 12 to 15 minutes. Remove to a cutting board, loosely tent with foil, and let rest for 5 minutes.
Thinly slice pork. Top each slice of bread with a little onion marmalade and place a slice of pork on it. Serve.
Kunde Family Estate Zinfandel