Ingredients:
- 2 Tbs. unsalted butter
- 3 Tbs. olive oil
- 2 red onions, finely chopped
- 1⁄4 cup Cognac or brandy
- 1⁄4 cup red wine vinegar
- 1⁄4 cup firmly packed light brown sugar
- 3 tsp. minced fresh thyme
- 1 pork tenderloin, about 3⁄4 lb.
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 15 baguette slices, each 1⁄4 inch thick
Directions:
In a saucepan over medium-high heat, melt the butter with 2 Tbs. of the olive oil. Add the onions and sauté until nearly soft, about 2 minutes. Add the Cognac, vinegar, brown sugar and 1 tsp. of the thyme, stirring until the sugar dissolves, about 2 minutes. Reduce the heat to low, cover and simmer until the mixture is thick and almost dry, about 30 minutes. If the liquid evaporates before the onions are cooked, add a little water. Remove from the heat and set aside.
Preheat an oven to 450°F.
Season the pork with the salt, pepper and the remaining 2 tsp. thyme. In an ovenproof fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Brown the pork on all sides, 4 to 5 minutes.
Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the center of the meat registers 150°F, 12 to 15 minutes. Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
Thinly slice the pork. Top each slice of bread with a little onion marmaladeand place a slice of pork on it. Serves 4 to 6.
Adapted from New Healthy Kitchen Series, Starters, by Georgeanne Brennan (Simon & Schuster, 2006).
Preheat an oven to 450°F.
Season the pork with the salt, pepper and the remaining 2 tsp. thyme. In an ovenproof fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Brown the pork on all sides, 4 to 5 minutes.
Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the center of the meat registers 150°F, 12 to 15 minutes. Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
Thinly slice the pork. Top each slice of bread with a little onion marmaladeand place a slice of pork on it. Serves 4 to 6.
Adapted from New Healthy Kitchen Series, Starters, by Georgeanne Brennan (Simon & Schuster, 2006).