Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Red Onion Marmalade & Pork Canapés



Posts : 18029
Thanked : 883
Join date : 2013-01-12

Red Onion Marmalade & Pork Canapés

Post by Lobo on Fri 05 Feb 2016, 11:25 pm

Red Onion Marmalade & Pork Canapés

Be the first to Write a Review
Prep Time: 5 minutes
Cook Time: 60 minutes
Servings: 6
Among the produce highest in antioxidants, brilliant red fruits and vegetables add excitement to any plate. They are an especially eye-catching way to start a meal, as these canapés demonstrate.

  • Printer Friendly Version

  • 115


  • 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

Wine Pairing

This pairs well with soft, full-bodied white wines from our Wine Club.


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).

    Current date/time is Fri 09 Dec 2016, 3:44 am